This pie can be prepared the night before, and baked the next morning. Just layer all ingredients over the pastry, cover and leave in the fridge overnight. Next morning just pour in milk and egg mixture and pop in a hot oven to cook.
Bacon and Egg Pie Recipe
Ingredients
9
Ingredients
Cooking Time
65
mins
Mins
Richard's Notes
Ingredients
-
2 sheetsshortcrust pastry
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1 tbspoil
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1 medium (150g)Onion
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125gshortcut bacon, chopped
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1 cup (120g)low fat tasty cheese, grated
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4hard boiled eggs
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1 cup (20g)baby spinach leaves
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3eggs
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1 1/2 cupsMilk
How to Cook
Prep Time: 15 minutes |
Cooking Time: 65 minutes
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Preheat oven to 170ºC/150ºC fan forced. Using the base of a 20cm springform pan, cut a circle from one sheet of pastry. Cut the remaining sheet into 3, 6cm strips.
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Grease base and sides of the springform pan. Place pastry circle in the base. Arrange remaining pastry strips around the edge of the pan, to form pastry case. Trim excess pastry to fit neatly. Press edges to seal.
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Heat oil in a medium frying pan over medium heat. Add onion, cook 4 minutes. Add bacon, cook a further 3 minutes. Cool slightly.
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Sprinkle cheese over base, add hardboiled eggs, spinach and bacon mixture. Pour over combined eggs and milk. Bake for 60 minutes or until just set.
Nutrition
| Average Qty Per Serve | Qty Per 100g | |
|---|---|---|
| Energy | 1542.6kj | 811.5kj |
| Weight | 190.0g | 100g |
| Protein TOTAL | 17.4g | 9.1g |
| Fat TOTAL | 23.0g | 12.1g |
| - Saturated Fats | 9.6g | 5.0g |
| Carbohydrates TOTAL | 22.9g | 12.0g |
| - Sugars | 7.2g | 3.8g |
| Sodium | 558.7mg | 293.9mg |
| Dietary Fibre | 1.1g | 0.6g |
| Calcium | 199.1mg | 104.7mg |
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