Sunday, 24 May 2009

Bacon Cheese and Egg Pie

This is a great alternative to quiche and holds shape better if are packing it for a picnic. Eat it warm or cold for lunch or dinner with salad. It's a hearty dish fit for a big appetite.


400g shortcrust pastry
6 thin rashers of smoked bacon + 4 rashers smoked bacon, chopped
6 eggs
Freshly ground black pepper
250ml milk
2tsp mustard
1tbsp chopped Dill
40g mature cheddar
2tbsp chopped Chives

Preheat the oven to 180C/350F/gas 5


Roll out the pastry on a lightly floured surface until 1/8in thick. Line a 10in pie dish with the pastry and trim the edges.

Refrigerate for 30 minutes. Along with the rest of the pastry for the lid.

Prick the base of the pastry and bake for 7 minutes. This will keep the pastry crisp when you add the wet ingredients.

Place the eggs and milk in a bowl, whisk to combine. Add the chopped bacon, cheese, chives, dill, mustard and pepper, mix to combine.

Pour the mixture into the pastry case and top with the thinly sliced bacon.

Brush the edges of the pastry case with water. Roll out the remaining pastry to size and place on top, making sure the edges are pressed together and sealed. Cut 2 or 3 slits in the middle of the pie and brush it with beaten egg.

Bake for 35-45 minutes until the pie is set.

1 comment:

Seafood Paella

Paella is the taste of Summer for me.  As soon as the sun is out so is the paella pan. I cooked this one on the hob, using two burners but i...