Bacon & Spinach Quiche - cooking recipe

Ingredients

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)

Preparation

In a frypan, melt butter and saute onion and bacon until onion is translucent.
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.
Take off heat and mix in mayonnaise and mustard . Season with salt and pepper to taste. Allow to cool to room temperature.
Beat eggs and milk and add to other ingredients. Add 1/2 of the cheese. Stir to combine.
Defrost pastry. Grease 2 quiche/pie tins and line with pastry. Divide egg mix evenly between the 2 tins.
Top with sliced tomato and remaining grated cheese.
Cook in a preheated oven (200\u00b0C/400\u00b0F) for 25-30 minutes or until golden and set.