Spinach Bacon Cheese Salty Pie
1.
Prepare all the ingredients, wash and cut spinach into small pieces, slice mushrooms, and cut bacon into small pieces for later use.
2.
Put the digestive biscuits at the bottom of the biscuit into a plastic bag, and tap the finer powder with a rolling pin.
3.
Microwave the unsalted butter at the bottom of the biscuit for 30 seconds, pour it into a plastic bag and knead it by hand until it becomes even.
4.
Spread a thin layer of oil on the inside of the pie to make it easier to demould.
5.
Spread the mixed digestive biscuits (step 6) on the mold, compress it by hand and put it in the refrigerator for 20 minutes.
6.
Heat in a frying pan on low heat, add bacon and fry to get the oil, then add minced garlic and fry to get the aroma.
7.
Add the mushrooms and stir fry, then put the spinach and stir for 30 seconds to turn off the heat.
8.
Put the fried spinach bacon into the pie mold and spread evenly.
9.
Mix the custard and milk ingredients evenly, and pour into the pie mold about 8-9 minutes full.
10.
The Kraft cheese slices are peeled into small pieces to cover the surface.
11.
Come on, sprinkle the Kraft cheese powder to your heart's content, so that the baked salty pie will be more fragrant and flavorful!
12.
Preheat the oven at 200°C, then put the salty pie in the middle layer, adjust the temperature to 180°C and bake for 30 minutes, and then take it out and let it cool and slice it.
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