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Ingredients:

5 - 6 slices of Sasko Premium White Bread

¼ cup butter, melted

1 tsp dried basil

1 tsp dried oregano

Filling:

Oil

1 cup diced bacon

1 small onion, chopped

1 ½ cups button mushrooms, chopped

3 cups baby spinach

Salt and pepper, to taste

6 eggs

1 cup cream

1 ½ cups cheddar cheese, grated

2 tbsp fresh parsley, chopped

Method:

1. Preheat the oven to 180°C.
2. Grease a springform cake tin.
3. Using a rolling pin, flatten the bread slices.
4. Use the bread to line the bottom and sides of the cake tin; press the slices together and make sure they overlap well.
5. Combine the melted butter with the dried herbs.
6. Brush the herb butter over the bread slices, then bake for 10 minutes. Remove the bread crust from the oven and allow to cool.
7. To make the filling, heat some oil in a large pan over high heat. Add the bacon and cook until soft.
8. Add the chopped onion and mushrooms and fry, stirring occasionally, until the mushrooms have reduced in size and the onions have softened (about 5 minutes). Season with salt and pepper.
9. Add the spinach to the pan, let it wilt and then remove the pan from the heat.
10. In a mixing bowl, whisk the eggs and cream until combined. Stir in the cheese and parsley and season to taste.
11. Spoon the filing mixture into the bread crust. Gently pour the egg mixture over the filling making sure to spread it evenly. 
12. Bake for 35 - 40 minutes or until a knife inserted near the centre comes out clean. Let it rest for 5 minutes before slicing and serving garnished with chopped parsley.

WATCH | How to make bacon, mushroom and spinach quiche with a bread crust, step-by-step