キッシュ（ほうれん草とベーコンのキッシュ）｜はるあんさんのレシピ書き起こし

Wash the spinach, cut off the roots, and cut into appropriate sizes.
Add water (not listed) and spinach to a bowl and soak.
Cut the bacon into appropriate sizes.

Put the bacon in a frying pan and heat it up.
Drain the water from the spinach from step 1, add it, and stir-fry lightly.
Stir in black pepper, remove from heat and let cool.

Crack the eggs into a bowl and beat with a whisk.
Add fresh cream and mix gently.
Add the cheese and mix with a rubber spatula.
Add 2 and mix.

Wipe out the frying pan.
Spread a ball of parchment paper over a frying pan, and then cut the parchment paper to fit the frying pan.
Overlap the frozen puff pastry sheets by 1cm and roll them out into a square using a rolling pin.
Place on a cookie sheet placed in a frying pan.
Pour in 2 and smooth it out.
Fold the frozen pie sheet on the inside.
Cover and bake over low heat for 20 minutes.
Remove from the heat, leave for 5 minutes, and let the residual heat cook through.

Transfer step 4 to a heat-resistant container.
Bake in a toaster at 280 degrees for about 5 minutes.