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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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This bacon and egg pie is sure to please, no matter the occasion - whether it's weekend brunch or a weeknight meal.
12 eggs
1 cup cream or milk
1 tsp salt
1 tsp pepper
½ cup parsley, chopped
½ cup chives, chopped
2 onions, sliced and sautéed until soft
1 cup baby spinach
1 packet short-crust pasty
1 packet puff pastry
1 cup grated parmesan
1 cup grated mozzarella
12 eggs
1 cup cream or milk
1 tsp salt
1 tsp pepper
½ cup parsley, chopped
½ cup chives, chopped
2 onions, sliced and sautéed until soft
1 cup baby spinach
1 packet short-crust pasty
1 packet puff pastry
1 cup grated parmesan
1 cup grated mozzarella
Grease a large casserole dish with butter and place enough short-crust pastry to cover the bottom and sides of the dish.
Place the lightly grilled NZ bacon, sautéed onion, parsley, chives and spinach on top of the pastry. Spread out evenly to cover the bottom of the pie.
In a bowl, whisk together the eggs, cream/milk and cheeses before pouring into the pie.
Using a little water, wet the sides of the pie before placing enough puff pastry to cover the egg and bacon mixture. Brush the lid with egg wash to give it a golden finish.
Make 5-6 slits in the pie lid to allow hot air to escape, before placing in the oven to cook for 50 minutes.
Serve warm or cold
This bacon and egg pie is sure to please, no matter the occasion - whether it's weekend brunch or a weeknight meal.
300g New Zealand bacon, chopped and lightly grilled
12 eggs
1 cup cream or milk
1 tsp salt
1 tsp pepper
½ cup parsley, chopped
½ cup chives, chopped
2 onions, sliced and sautéed until soft
1 cup baby spinach
1 packet short-crust pasty
1 packet puff pastry
1 cup grated parmesan
1 cup grated mozzarella
Grease a large casserole dish with butter and place enough short-crust pastry to cover the bottom and sides of the dish.
Place the lightly grilled NZ bacon, sautéed onion, parsley, chives and spinach on top of the pastry. Spread out evenly to cover the bottom of the pie.
In a bowl, whisk together the eggs, cream/milk and cheeses before pouring into the pie.
Using a little water, wet the sides of the pie before placing enough puff pastry to cover the egg and bacon mixture. Brush the lid with egg wash to give it a golden finish.
Make 5-6 slits in the pie lid to allow hot air to escape, before placing in the oven to cook for 50 minutes.
Serve warm or cold
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