Preheat the oven to 170°C/ 150°C (fan forced). Grease a 23 cm loose bottom fluted flan tin

Roll out the pastry between two sheets of non-stick baking paper until large enough to line the flan tin. Place gently in the tin and trim the edges

Blind-bake for 10 minutes or until lightly browned. Remove from oven and set aside whilst making filling

Boil potato for 10 minutes or until tender; drain and cool

Melt dairy spread in a non-stick frying pan over medium heat. Add garlic and cooked potatoes and cook, stirring, for 3-5 minutes or until golden brown. Add spinach and toss until just wilted

Whisk eggs Vitasoy Vitamin And Mineral Enriched Rice milk and bacon together in a large bowl. Add Parmesan and season with pepper. Arrange the potato and spinach evenly over the pastry base and pour the egg mixture over the top. Bake for 40-45 minutes or until cooked through (set when shaken gently)