2sheets of puff pastry, defrosted according to instructions(I use the Pampas brand)
2-4 rashers of bacon, chopped(depending on how "meaty" you want your pie to be)
7-8 eggs, gently whisked
sliced mushrooms, or diced red capsicum (about two or three handfuls, optional but really delicious)
grated tasty or mozzarella cheese (or a combination of both, about one or two handfuls)
milk (a small amount for brushing, optional)
Pre-heat oven to 200C and spray a round pie baking dish with coconut oil.
Defrost the pastry sheets according to instructions.
While the pastry sheets are defrosting, slice the bacon and mushrooms or capsicum, if using, and crack the eggs into a large glass.
Give the eggs a bit of a gentle stir/whisk.
Once the pastry sheets are defrosted, take one pastry sheet and place it in the baking dish. Gently smooth out the pastry against the bottom of the baking dish and push the pastry against the sides of the dish. Cut off excess pastry carefully with a knife and poke holes in the pastry with a fork - all over the bottom and the sides, to allow the hot air to escape.
Place a sheet of baking paper on top of the pastry layer in the dish and put the stoneware pastry weights or rice on top of the baking paper. (You're trying to weigh the pastry down so it bakes flat and doesn't puff up unevenly so spread those weights nice and even all over the surface of the baking sheet/pastry layer - right to the edges too.)
Place in the oven and bake for 10 minutes. (This process is called "blind baking" and it will give you a crispier base pastry layer.)
Once the 10 minutes is up, take the baking dish out of the oven, take off the baking paper with the pastry weights and set aside, leaving them to cool. (Be careful, they will be hot so handle with care!) If I have time, I sometimes pop the pie shell back in the oven, without the weights, for additional 5 to 10 minutes, which nicely dries out the bottom of the pie shell and ensures the bottom of the pie is not wet and soggy when filled.
Place the chopped bacon pieces onto the bottom pastry layer, spreading evenly.
Spread the mushrooms or capsicum over the bacon evenly, if using.
Next, pour the egg mixture gently over the top of the bacon and mushrooms, making sure that the eggs are spread evenly.
Then place the second pastry sheet gently over the top of the dish, pinching the edges of the two pastry sheets together as best as you can along the round edge of the dish.
Pour a small amount of milk into a small glass and brush it gently over the top pastry layer with a pastry brush, making sure you don't put too much on and the milk doesn't pool. (This will help the pastry brown evenly.)
Next, sprinkle the grated cheese over the top of the milk.
Place the whole thing in the oven and bake for approximately 30 minutes until golden. If you're using 4 slices of bacon and 8 eggs and you also have a veggie layer, you may want to bake it for 5 extra minutes or so, to make sure it's baked through in the middle (as the pie will be quite thick).
Let cool for 10 minutes or so before slicing (it will be easier to slice the pie if it's not hot) and enjoy with a salad or a veggie side.
You don't need to use the veggies in this recipe (and have it simply as a bacon and egg pie) but the mushrooms and capsicum in particular give it a more complex flavour profile which we enjoy. Simply delicious!
This recipe gives approximately 6 to 8 servings.
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(c) 2019 – copyright Once a Foodie. All rights reserved.
(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.