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Egg, bacon and potato pie
Egg, bacon and potato pie
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
This versatile pie is perfect for any occasion - enjoy it fresh or make ahead for a portable picnic treat.
Ingredients:
  • Melted butter, for greasing
  • 15g (3 tsp) butter
  • 18.20 gm olive oil
  • 2 medium leeks, thinly sliced, washed, dried
  • 3 bacon rashers, rind removed, chopped
  • 7 eggs
  • 1 300g carton sour cream
  • 60mls (1/4 cup) milk
  • Salt & ground black pepper, to taste
  • 500g medium (about 3) coliban (washed) potatoes, peeled, thinly sliced lengthways
Instructions:
  • Preheat your oven to 160°C. Gently brush a 26cm fluted ceramic quiche dish with melted butter for greasing.
  • In a large saucepan over medium heat, combine butter and half of the olive oil. Add leeks and coat them well. Cover and cook on low heat for 5-6 minutes until leeks are soft and slightly see-through. Remove from pan and set aside.
  • Turn up the heat to medium-high and warm up the rest of the olive oil in the saucepan. Toss in the bacon and cook for 3-4 minutes until it becomes slightly crispy, then let it drain on a paper towel.
  • In a large bowl, vigorously whisk together the eggs with sour cream and milk. Season generously with salt and pepper and whisk until fully combined.
  • First, arrange half of the sliced potatoes on the bottom of the prepared dish. Follow by adding half of the leeks and half of the bacon. Season with pepper and pour half of the egg mixture over the layers. Repeat the layering with the remaining potatoes, leeks, bacon, and pepper. Finish by pouring over the rest of the egg mixture.
  • Bake in a preheated oven until golden brown and the potato is tender, about 50 minutes. Let it rest for 10 minutes before serving.

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