Traditional Egg and Bacon Pie - or What You Will!

Quick to prepare with ingredients that are readily available and most probably on hand, this recipe certainly qualifies as being traditional Aussie 'tucker'. Unlike most C21st Australian recipes which reflect the diversity of modern Australia's multi-cultural society, this recipe is clearly British in its ancestry. Adapted from a recipe from the Simply Great Recipes website. If you want to give this recipe a more C21st multi-cultural touch (I've already aimed to do this by adding garlic and capers), I'd suggest adding some feta. Probably far too radical a suggestion for those who love traditional Egg and Bacon Pie just like grandma used to make! Basically, do with this recipe What You Will!

• Ready In: 40 mins
• Serves: 4
• Yields: 1 pan of egg and bacon pie

Ingredients

• 2  sheets  prepared  shortcrust pastry, semi thawed
• 4  slices  short rashers bacon, chopped
• 1  cup onion, chopped
• 2  garlic cloves, finely minced
• 6  eggs
• 2  tablespoons fresh parsley, chopped
• 1⁄4 cup capers
• 1⁄2 cup  tasty cheese, grated
•  salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Line a 27cm x 18cm oblong pan with baking paper.
2. Overlap sheets of pastry and line the base and sides of the pan; trim the excess pastry.
3. Cook the bacon, onions and garlic until the onions and garlic have just begun to soften, and allow to cool.
4. Spoon the cooled mixture into prepared pastry case.
5. Gently break 6 eggs onto the onion base and top with parsley, capers and cheese, and season with salt and freshly ground black pepper, to taste.
6. Bake in a preheated oven at 190°C for 30 minutes.
7. Serve hot or at room temperature with crispy rolls and salad greens such as baby spinach leaves.