Bacon, egg and parmesan pie
This bacon and egg pie is a delicious way to share the love with your whānau and puts a simple twist on the classic. Serve with a side of tomato relish and some leafy greens for dinner, or prepare on the weekend for lunches throughout the week!
Ingredients
Method
Ingredients
- 3 sheets Pams flaky puff pastry, defrosted
- 8 eggs
- ¼ cup Pams cream
- ½ cup freshly grated parmesan, plus extra to finish
- 1 garlic clove, finely chopped
- Handful fresh parsley leaves, roughly chopped
- 4 rashers streaky bacon, diced
Method
- Preheat your oven to 200°C fan bake. On a floured surface, lay two sheets of pastry on top of each other and roll until the sheet is large enough to fit your desired square baking dish or cake tin. Transfer the pastry to your greased dish, and press against the base and sides.
- In a mixing bowl, whisk together 3 eggs with the cream, half of the parmesan, garlic, parsley, salt and pepper until well combined.
- Pour the beaten egg mixture into the pastry case, then scatter the bacon pieces over the top. Crack the remaining eggs into the pie, then season with pepper and sprinkle over the remaining parmesan.
- Top with the final pastry sheet, and seal the edges. Brush any beaten egg coming through the pastry over the top and prick with a sharp knife. Sprinkle a little parmesan over the top if desired.
- Bake for 40-45 minutes, or until the pastry is golden brown and a skewer comes out clean when tested. Leave to cool for 30 minutes before removing from the dish and slicing into portions.
Top tip: Scatter a ¼ of a finely diced brown onion and ¼ cup of halved cherry tomatoes on top of the bacon before the whole eggs to give this pie a fresh and colourful veggie boost!
To make your own puff pastry, refer to our rough puff pastry recipe.