Name: Bacon, egg & vintage cheddar pie
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: Olive oil spray; 2 sheets frozen shortcrust pastry, just thawed; 250g bacon from the deli, rind and excess fat trimmed, coarsely chopped; 82.50 ml coarsely grated vintage cheddar; 62.50 ml semi-dried tomatoes with fresh basil, chopped; 6 eggs; Baby spinach leaves & balsamic dressing, to serve

Bacon, egg & vintage cheddar pie

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Hearty family pie starring bacon and eggs as the main attraction.

Ingredients:

2 sheets frozen shortcrust pastry, just thawed
250g bacon from the deli, rind and excess fat trimmed, coarsely chopped
82.50 ml coarsely grated vintage cheddar
62.50 ml semi-dried tomatoes with fresh basil, chopped
6 eggs
Baby spinach leaves & balsamic dressing, to serve

Instructions:

Preheat your oven to 180C. Grease a 20cm square cake pan with oil and line the base and sides with 1 pastry sheet.
First, scatter half of the bacon, cheese, and tomatoes evenly over the base. Next, crack the eggs individually over the filling. Then, sprinkle with the remaining bacon, cheese, and tomatoes. Finally, season with salt and pepper to taste.
Gently layer the remaining pastry sheet over the filling, folding both layers of edges to seal (about 1.5cm above the pie). Prick the top with a fork at intervals. Bake until golden for about 50 minutes. Let it cool for 5-10 minutes before slicing. Enjoy with a side of baby spinach tossed in balsamic vinegar.

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