Name: Egg and bacon pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 8 rashers short-cut bacon, rind removed, coarsely chopped; 7 eggs, at room temperature; 600 millilitre cream; 1/2 cup grated tasty cheese

Egg and bacon pie

Packed full of tasty baked eggs and crispy bacon pieces, this golden family pie is always a hit served for brunch or a light lunch.

Serves 6

Prep

25M

Cook

35M

Total

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Ingredients

2 sheets frozen shortcrust pastry, thawed

8 rashers short-cut bacon, rind removed, coarsely chopped

7 eggs, at room temperature

600 millilitre cream

1/2 cup grated tasty cheese

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a 20cm (base diameter) round springform cake pan with pastry. Place on a baking tray. Chill 10 minutes to rest.

2.Bake pastry shell 8-10 minutes, or until lightly coloured. Remove from oven. Reduce oven temperature to 180°C (160°C fan-forced).

3.Meanwhile, heat a large frying pan over moderate heat. Add bacon. Cook, stirring, 3-4 minutes or until browned. Drain on paper towels. Whisk 3 of the eggs, cream and cheese in a large jug.

4.Scatter bacon in pastry shell. Pour in cream mixture. Crack remaining eggs onto cream, side by side, so they hold their shape, but do not touch. Bake 30 minutes, or until set at centre. Remove from oven. Stand 30 minutes, to cool. Remove from pan. Cut into wedges to serve.

For extra flavour, add chopped flat-leaf parsley to cream mixture.
Note

Woman's Weekly Food

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Ingredients

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