Procedure

1) For the pastry, put the white spelt flour and the softened butter into a bowl. Bring the ingredients together by rubbing them gently between your fingers until the mixtures resembles crumb like texture. Add the salt and water, and working quickly, gather all the ingredients together until smooth. Wrap the pastry dough in a cling film and rest it in            the fridge for about an hour.

2) Meanwhile, fry the chopped spring onions in the clarified butter until golden brown. Add the spinach leaves and let them wilt; this will happen very quickly. Transfer the mixture onto a clean plate. Next, fry the bacon until nice and crispy. Set aside on a paper towel to drain any excess fat.

3) Preheat the oven to 180C / 160C. Grease a quiche tin and remove the pastry dough from the fridge. Roll it out on a clean lightly floured surface to a size that will cover the tin, then transfer it into the quiche tin. Trim and neaten the edges, but make sure they sit slightly above the tin as the pastry shrinks during baking. Prick the base of the pastry with a fork and bake in the preheated oven for 10 minutes.

4) Mix the eggs with the cream in a clean bowl, then add the spinach mixture and the fried bacon. Add the salt, black pepper, cayenne pepper and nutmeg to taste.

5) Pour the filling into the pre-baked pastry case, then sprinkle crumbled goat cheese on the top. Place back in the oven and bake for a further 25 minutes. Enjoy!