Bacon and egg pie is so tasty and this will become a long weekend fave. Everyone will want your recipe. Want a tad healthier? Add a cup of half a cup of frozen peas, veges or cherry tomatoes scattered across the egg mixture before baking. Or change the bacon to your favourite chopped up sausage. Queenie’s Bacon and Egg Pie, serves 6.
400g Savoury Shortcrust Pastry (thawed)
4 rashers good quality bacon
1 large onion chopped
1 spring onion sliced
300ml bottle cream
2 tomatoes sliced (or cherry toms, halved)
1 tablespoon chopped fresh parsley
75g grated tasty cheese
3 tablespoons Mascarpone Cheese
Dash of Cayenne Pepper
Half a cup of frozen mixed peas or vegetables (optional)
So, how do I make the Kiwi institution that is Bacon and Egg Pie?
Thinly roll your pastry to line a 27cm square tin. Cover with a layer of sliced tomato.
Cut the bacon into small pieces and heat in a small saucepan until browned. Add the diced onion and cook with the bacon until onion is transparent.
Cover the tomatoes in the pastry case with the bacon and onion.
Beat the eggs, cream, salt and cayenne with the chopped parsley and pour over the other ingredients including both cheeses. Add the frozen vegetables if desired here. Lay a few more tomato slices and some cheese and bake in a hot oven 180 degrees C for 40 minutes.
Serve hot with lashings of your own homemade, rich tomato sauce, made by boiling sliced tomatoes, a clove of garlic, and 1 teaspoon Worcestershire sauce for 15 minutes. A few drops of vinegar will add zest to your tomato sauce.
Or serve cold, cut in squares or slices and with a tossed salad or coleslaw.