Bacon & egg pie

Bacon & egg pie

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4 plus leftovers
Photographer
Patricia Niven

MRS: This is a super-easy dinner to cook on the fly. We give our chickens our kitchen scraps and they give us eggs most days, so whenever we get a surplus this is a great way to use up them up.

Ingredients

Quantity Ingredient
extra-virgin olive oil, for brushing
1 frozen butter puff pastry sheet, thawed
6 free-range eggs
4 free-range bacon rashers, roughly chopped
200g cauliflower, cut in small florets
100ml milk
60ml grated cheddar
pinch of salt flakes
1/2 tablespoons finely chopped parsley (optional)
1/2 tablespoon finely chopped chives (optional)
Mr Wilkinson’s red sauce (a.k.a. tomato relish), to serve

Method

  1. Preheat the oven to 180°C. Brush a 30 x 22 x 5 cm pie dish with olive oil.

    Line the oiled pie dish with the puff pastry sheet, then brush the pastry with oil and prick the base all over with a fork. Bake for 10 minutes until the pastry is risen but still pale, then remove the tin from the oven and press the pastry down with your fingers to flatten.

    While your pastry is par-cooking, whisk the eggs together in a bowl. Add the bacon, cauliflower, milk, cheese, salt and chopped herbs, if using, and stir to combine.

    Pour the filling into the pre-baked pastry and bake for 20–25 minutes, or until the filling is cooked through and has just set with no wobbly bits. Serve warm or cold with the red sauce.
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