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1
Preheat the oven to 180 C.
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2
Line the inside of an 18 cm baking tin with the sheets of thawed puff pastry.
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3
Pour a cup of breadcrumbs on the bottom to soak up the moisture from the spinach.
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4
Fry the diced bacon in a skillet over medium heat for about 5 minutes or until they are brown and crispy.
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5
When theyre done, remove them from the pan and put them between sheets of paper towels to absorb the fat.
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6
Be sure to leave the bacon fatt in the skillet.
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7
Slowly brown the onion and garlic in the remaining bacon fat, cooking for about 10 minutes on low heat.
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8
Add the spinach a hand full at a time and cook until its wilted.
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9
Remove pan from heat.
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10
In a medium sized bowl mix the eggs and creme fraiche into a smooth mixture.
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11
Crumble the feta cheese into the mixture and add the paprika and the fresh thyme.
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12
Add pepper to taste, the feta and bacon are salty enough so you wont need to add extra salt.
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13
Divide the vegetables and bacon pieces evenly over the puff pastry.
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14
Pour the egg mixture over it and top with the grated cheese.
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15
Bake in the middle of the oven for about 45 minutes or until golden brown.
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16
To see if the quiche is cooked, pierce the centre with a fork.
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17
If it comes out dry, the quiche is done.
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18
If the centre is still wet, cover with tin foil and bake for another 10 minutes.
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19
The tin foil will keep the quiche from burning.
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20
Enjoy!
