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1
Preheat the oven to 425F and place a baking tray on the middle rack of the oven.
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2
Cook the bacon in a frying pan over mediumhigh heat until lightly colored, then remove and drain on paper towel.
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3
Put the eggs and milk in a mixing bowl, stir to combine, then stir in the chives and spinach.
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4
Season with salt and pepper.
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5
Grease a 8 x 4 1/2 inch ceramic dish or baking dish.
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6
Line the dish with the puff pastry, gently pressing the pastry down so it fits in all the corners.
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7
Leave the pastry hanging over the rim of the dish.
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8
To assemble, arrange 4 bacon slices in the base of the dish, then place the hard-boiled eggs on top.
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9
Pour the egg and spinach mixture into the dish, then jiggle the dish a little to get rid of any air pockets.
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10
Place the remaining bacon over the top.
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11
Lift the pastry up from the longest sides and fold them towards the center, sealing the mixture inside.
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12
Trim off the shorter ends of the pastry, then fold them inwards and press down to seal.
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13
Decorate the dish with some of the pastry offcuts.
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14
Brush the pastry with the egg wash and then use a knife to make a few incisions in the top of the pastry, to let the steam out when baking.
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15
Place the pie on the hot baking tray and bake for 20 minutes, then reduce the oven to 350F and bake for a further 20 minutes, or until the pastry is light golden brown.
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16
Serve hot.
