125g unsalted butter, chilled, cut into small pieces
1 egg, separated (save the white to use in the filling with other eggs)
1 tablespoon vegetable oil
1 onion, chopped
2 full rashers of bacon roughly diced
2 (10 ounce) packages frozen chopped spinach, thawed and drained
8 eggs, beaten
3 cups shredded cheese (tasty and Parmesan)
Salt and ground black pepper to taste.
1Lightly grease the slow cooker bowl.
1Place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs.
2Add egg yolk and 2 tablespoons of chilled water
3Process again until the mixture comes together in a smooth ball.
4Press into the base and sides of the slow cooker bowl until uniform in thickness.
5Turn the slow cooker on high and place a clean tea towel under the lid to prevent condensation.
6Cook for 30 minutes.
1Heat oil in a large skillet over medium-high heat.
2Add onions and bacon and cook
3Stir occasionally until onions are soft.
4Stir in spinach
5Continue cooking until excess moisture has evaporated.
6In a large bowl, combine eggs, cheese, salt and pepper
7Add hot spinach mixture and stir to blend.
8After the crust has cooked for 30mins pour in the prepared filling
9Cover again with a tea towel under the lid.
10Cook for a further 1.5-2hrs on high until set.
1To remove pie from the slow cooker carefully upturn it into a tea towel, (I needed 2 people to do this because the pot is still very hot and heavy) place a plate onto the base and flip it over again to be right side up.