Name: Rustic bacon and egg pie with feta
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Pastry; 1 1/4 cup plain flour; 125 gram cold butter, chopped; 2 tablespoon cold water; 30 gram butter; 4 rashers rindless bacon, sliced; 1 leek, trimmed, washed, sliced; 7 eggs; 300 millilitre carton cream; 1/2 cup feta, chopped; 1 cup grated tasty cheese

Ingredients

Pastry

1 1/4 cup plain flour

125 gram cold butter, chopped

2 tablespoon cold water

30 gram butter

4 rashers rindless bacon, sliced

1 leek, trimmed, washed, sliced

7 eggs

300 millilitre carton cream

1/2 cup feta, chopped

1 cup grated tasty cheese

Method

1.Preheat oven to 180°C. Lightly grease a deep 23cm pie plate.

2.To make pastry: Place flour and butter in a food processor. Pulse until fine crumbs form. Add water and pulse until a dough forms. Knead on a lightly floured surface into a disc. Wrap in plastic wrap and chill 20 minutes.

3.Roll out pastry between two sheets of baking paper until 3mm thick. Ease into pie plate. Trim edges and chill 15 minutes.

4.Bake blind 15 minutes. Remove paper and baking weights or dried beans. Bake a further 5 minutes, until lightly golden.

5.Meanwhile, in a large frying pan, melt butter on medium. Saute bacon and leek 3-4 minutes, until leeks soften. Remove from heat and cool slightly.

6.In a large jug, whisk 4 eggs and cream together. Stir in feta and leek mixture. Season to taste. Pour into pastry case and sprinkle with tasty cheese.

7.Break three eggs onto top of pie. Bake 35-40 minutes, until firm and golden. Serve with salad if desired.

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