Egg & Bacon Pie

12 Ingredients

Number of servings

1 sheet frozen butter puff pastry
1/4 cup continental parsley
4 spring onions
500grams sweet berry truss tomatoes
1 pinch ground nutmeg
1tablespoons balsamic vinegar
1/2 cup pure cream
8 free range eggs
5 rashers shortcut bacon
2tablespoons olive oil
2tablespoons small fresh basil leaves
2 sheets frozen shortcrust pastry

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 200°C. Grease a 20cm (6cm deep) springform pan. Line base and 4cm up the side with shortcrust pastry, trimming edges. Refrigerate for 20 minutes.

Step 2 of 6

Meanwhile, heat 1 tbs oil in a large frying pan over medium-high heat. Add bacon and cook for 5 minutes, stirring, or until golden. Add onion and cook for a further 1 minute, stirring, or until softened. Remove from heat, stir in parsley and set aside to cool.

Step 3 of 6

Line pastry case with baking paper. Fill with pie weights or uncooked rice and bake for 10 minutes. Remove weights and paper. Bake for a further 10 minutes or until light golden.

Step 4 of 6

Scatter bacon mixture over pastry base. Whisk 2 eggs, cream and nutmeg together and season. Pour over bacon, reserving 1 tbs. Make 6 evenly spaced indents in bacon mixture and crack remaining eggs into each.

Step 5 of 6

Cut a 20cm round from puff or rough pastry sheet and lay over filling, pressing edges to seal. Brush with reserved egg mixture and bake for 30-35 minutes or until filling is set and pastry is golden. Stand for 5 minutes.

Step 6 of 6

Meanwhile, line a baking tray with baking paper. Place tomatoes on tray and drizzle with vinegar and remaining oil, then season. Bake for the last 15 minutes of pie cooking time or until tomatoes just start to collapse. Serve pie topped with tomatoes and basil.