Spinach and Bacon Pie

• Lightly grease the slow cooker bowl.

Pastry

• Place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs.
• Add egg yolk and 2 tablespoons of chilled water
• Process again until the mixture comes together in a smooth ball.
• Press into the base and sides of the slow cooker bowl until uniform in thickness.
• Turn the slow cooker on high and place a clean tea towel under the lid to prevent condensation.
• Cook for 30 minutes.

Filling

• Heat oil in a large skillet over medium-high heat.
• Add onions and bacon and cook
• Stir occasionally until onions are soft.
• Stir in spinach
• Continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper
• Add hot spinach mixture and stir to blend.
• After the crust has cooked for 30mins pour in the prepared filling
• Cover again with a tea towel under the lid.
• Cook for a further 1.5-2hrs on high until set.

note

• To 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.
• Serve and enjoy.