Thursday, September 17, 2009

Dad's Easy Egg and Bacon Pie

I remember as a kid dad used to make this pie using his own pastry (he still does!). He would put it into mums old mix master then roll it out onto the flour covered bench. He would then give us the cut offs from the dough so we could fill it with sugar and pop them in the oven. It was delicious. I was also a fan of eating the dough raw with some sugar or chocolate sprinkles. If we are being honest I will tell you that I still am.

This pie is super easy and is always a crowd pleaser. Great served hot with a pasta salad or some veggies or even great cold for lunch. Give it a go!

Mum also makes mini quiches for most family get togethers that pretty much follow the same ingredients list. Just cut pastry rounds and put them into mini quiche tins.

6 eggs whisked
4 rashes of bacon with no fat, diced.
1 brown onion finely diced
1 sheet short crust pastry (or make your own and give the left overs to the kids! )
1 tomato cut into thin slices
1 cup of tasty shredded cheese
Salt, pepper and other seasons you wish such as rosemary

Pre heat over to 220 degrees*
In a hot pan begin to cook bacon.
Add in onion and cook until it begins to sweat.
Oil a pie dish ( I use a cake pan due to not owning a pie dish but it works fine ) and push pastry down eliminating all air bubbles.
Transfer bacon/onion mix into pastry base and pour half the egg mixture over.
Cover with the tomato slices and season.
Pour in the remaining egg
Sprinkle cheese over the whole pie and season.
Bake for about 30 mins or until golden brown on top.

Serves 4.

* Side note. Nothing seems to cook in my crappy oven below 220. You may wish to adjust your settings accordingly.

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