Bacon and Egg Pie

 

*Tried and Tested*

Success!  Put a layer of puff pastry over the top and also chopped up a tomato and mixed that through no other vegies.  It was awesome with the cheese under the pastry.  30 mins is perfect time and it cooked all the way though and held it's shape.    Variations may include some corn or peas and corn and mushrooms...may even try layering it for something different too :)  Also the mixture makes enough for 2 pies or one lasagne dish...but it will be a 'bake' rather than a pie in the dish.

 

Bacon and Egg Pie

• 2 sheets of puff pastry
• 6 Eggs
• 500 grams bacon
• 1 brown onion
• 1 tin of evaporated milk (normal milk is fine if you don’t have any)
• 1 cup grated cheese
• Any other vegies such as mushrooms, capsicum, grated zucchini, tinned peas and corn etc.

Preheat oven to 170 degrees. Spray the pie plate with canola oil. Line the pie plate with the pastry (overlapping slightly) making sure it has no holes and goes at least 2cm up the sides of the pan on all sides.
Cut the bacon and onion up into small pieces and fry until almost crispy (if you have any other vegies to add – throw them in too so they are nice and cooked).
Pour the cooked bacon and vegies into the bottom of the pastry and spread it around evenly.
In a separate bowl, whisk together the eggs and evaporated milk, season with salt and pepper. Pour the mixture carefully into the baking tray. Spread the grated cheese on top and pop in the oven approximately 30 minutes or until set and golden on top.
Serve with a nice salad or plain old tomato sauce!