Bacon & Egg Pie with Spinach
Preparation time is 45minutes
Cook time is 35minutes
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
- 1 sheet frozen puff pastry, thawed
- 1/4 cup cream
- 1 onion, finely chopped
- 4 rasher shortcut rindless bacon, cut into 1cm slices
- 1 pinch pepper (for seasoning)
- 250grams frozen chopped spinach, thawed
- 1teaspoons olive oil
- 4 eggs
- 1 pinch pink salt ground (to taste)
Nutrition per serving
1610kJ / 385Cal
1610 Kilojoules or 385 Calories
18% of daily energy intake*
Protein
15.8grams
Fat
25.2grams
Carbs
23.0grams
Sugars
4.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 220°C. Lightly grease a 20cm loose bottom flan tin. Cook bacon in a non-stick frying pan for 3 mins until golden. Transfer to a plate.
Step 2 of 3
Heat oil in a small frying pan and cook onion until soft. Add spinach and cook until liquid has evaporated. Transfer to a bowl and stir in cream. Season with black pepper. Cool.
Step 3 of 3
Line prepared tin with pastry, rolling in the excess pastry. Spread spinach mixture over base. Crack the eggs over the spinach and scatter the bacon over the top. Bake for 35 minutes until filling is set. Cut into wedges and serve.
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