Bacon & Spinach Quiche

• 4 sheets frozen puff pastry
• 250 g lean bacon, diced
• 2 onions, diced
• 2 cups frozen spinach, thawed
• 1 cup frozen corn kernels
• 20 g butter
• 6 eggs
• 2 tablespoons mayonnaise
• 1 cup milk
• salt
• pepper
• 1 teaspoon whole grain mustard (optional)
• 1 cup tasty cheese, grated
• 1 tomatoes, sliced (garnish)

1. In a frypan, melt butter and saute onion and bacon until onion is translucent.
2. Heat spinach and drain on paper towel. Add drained spinach and corn to bacon and onion mix and cook on low for a further 5 minutes.
3. Take off heat and mix in mayonnaise and mustard . Season with salt and pepper to taste. Allow to cool to room temperature.
4. Beat eggs and milk and add to other ingredients. Add 1/2 of the cheese. Stir to combine.
5. Defrost pastry. Grease 2 quiche/pie tins and line with pastry. Divide egg mix evenly between the 2 tins.
6. Top with sliced tomato and remaining grated cheese.
7. Cook in a preheated oven (200u0b0C/400u0b0F) for 25-30 minutes or until golden and set.

pastry, lean bacon, onions, frozen spinach, corn, butter, eggs, mayonnaise, milk, salt, pepper, whole grain mustard, tasty cheese, tomatoes

Taken from www.food.com/recipe/bacon-spinach-quiche-147377 (may not work)