A really tasty breakfast dish but with when served with crusty bread, or potato wedges and salad makes a great lunch or dinner.

Ingredients

12 streaky bacon rashers, rind removed
6 eggs
250mls low fat crème fraîche
2 tablesp. chopped flatleaf parsley
Pinch of cayenne pepper
Salt and freshly ground black pepper
50g spinach, washed and thinly sliced
25g mature cheddar cheese, grated
To Cook
Preheat the oven to Gas Mark 4, 180°C (350°F).

Grease 4 x 12cm round ovenproof dishes or a 26cm quiche dish. Line the base and sides with the rashers. (Loose bottom tins are not suitable as the mixture will leak out.) Whisk together the eggs, crème fraîche, parsley, cayenne pepper, salt and pepper.

Divide the spinach between the four dishes or spread it over the base of the quiche dish, then pour in the egg mixture. Sprinkle the cheese on top. Bake for 20 minutes until the bacon is crispy and the egg filling is just set. Serve immediately with crusty bread and salad.