Spinach and Goats cheese Quiche

This pie is really delicious and can be eaten hot or cold.
Spinach grows wild and is in season all of Autumn and most of winter. If you don't have it just use fresh spinach from the supermarket. If using frozen spinach, you need to drain as much water out as posible before you mix it into the egg.

Ingredients for a 20cm base pie:
200 gr plain white flour
100 gr butter
good pinch of salt
a little milk

For the filling
3 eggs
400 ml milk
1 cooked potato, cut into slices
200 gr fresh spinach leafs
100 gr bacon, cut into thin strips
1 onion, sliced finely
150 gr goats cheese
salt and pepper, grated nutmeg
1 tomato to garnish

Make the pastry.
Put the flour in a bowl with a good pinch of salt, cut the butter into small dice and mix into the flour. Rub the butter into the flour with your fingertips until the mix resembles fine crumbs. Add some milk, a tablespoon at a time, until the pastry comes together; do not overwork the pastry because you don’t want the gluten to develop and make the pastry rubbery. Wrap in a plastic bag or cling film and refrigerate for 30 minutes.
Take the pastry out of the fridge, roll it out on a floured surface, and line a well greased pie dish or plate.
I find that a metal pie plate will give best results, the pastry comes out perfectly cooked without the need to bake it blind.

In a pan without adding any water, cook the spinach for 2-3 minutes until just wilted. Drain and chop finely.
Arrange the potato slices on the bottom of the pie dish.
Gently fry the bacon with the onion for 4-5 minutes; sprinkle them over the potatoes.
Arrange the goats cheese over the onion and bacon.

In a large bowl, whisk the eggs with the milk. Season with salt, pepper and nutmeg. Spoon in the spinach and pour the mixture over the cheese.

Bake in the oven at 180ºC for 35 minutes.
Serve hot or cold.
A good salad to go with this is coleslaw.