Traditional Egg and Bacon Pie - or What You Will!
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 pan of egg and bacon pie
- Serves:
- 4
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
- Line a 27cm x 18cm oblong pan with baking paper.
- Overlap sheets of pastry and line the base and sides of the pan; trim the excess pastry.
- Cook the bacon, onions and garlic until the onions and garlic have just begun to soften, and allow to cool.
- Spoon the cooled mixture into prepared pastry case.
- 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.
- Bake in a preheated oven at 190°C for 30 minutes.
- Serve hot or at room temperature with crispy rolls and salad greens such as baby spinach leaves.
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Reviews
-
A nice change from the usual quiche! I might prebake the crust a bit next time so I can cook the eggs a bit less to get some runnier yolk (personal preference) but this was just yum. I had to look up "tasty cheese" and found it was just a hard cheese, similar to cheddar. (DO NOT USE VELVEETA!) But I'm sure jack or swiss would work just great too!
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!