Bacon, Egg & Cheese Pie
Ingredients:
- Melted butter, for greasing
- 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 4 (180g) bacon rashers, rind removed, roughly chopped
- 8 eggs
- 300ml thickened light cream
- ½ cup milk
- 100g South Cape Edam or Gouda Cheese, grated
- ½ cup flat-leaf parsley leaves, chopped
- 1 egg, whisked
- Sea-salt flakes and ground black pepper
- Chutney of choice, to serve
Method:
Preheat oven to 200°C. Put an oven tray in oven. Grease a 22 x 5cm deep fluted round freeform tart tin with melted butter. Line the base and sides of prepared tin with 2 sheets of pastry. Sprinkle chopped bacon on the pastry on the base of the tin. Put eggs and cream in a bowl and whisk. Add milk, South Cape Edam or Gouda Cheese and parsley to egg mixture. Gently pour mixture over bacon. Put remaining sheet of pastry over filling, sealing pastry edges. Trim pastry edges with rolling pin. Brush top of pie with egg wash and sprinkle with sea-salt flakes and freshly ground black pepper. Put pie on hot baking tray. Bake for 1 hour or until golden and crisp. Serve hot or cold with chutney.
Serves 6.
*Above recipe brought to you by Better Homes & Gardens.
