- 2 sheets frozen shortcrust pastry, partially thawed, halved diagonally
- 2 teaspoons olive oil
- 200g middle bacon rashers, trimmed, chopped
- 1 tablespoon chopped fresh chives
- 8 eggs
- 1/3 cup grated parmesan
- Step 1Preheat oven to 190°C/170°C fan-forced. Place a baking tray in oven. Line four 7.5cm (base) pie tins with shortcrust pastry. Trim excess. Prick base with a fork. Freeze for 15 minutes or until firm.
- Step 2Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 minutes or until bacon is golden and crisp. Transfer to a plate lined with paper towel.
- Step 3Combine bacon and chives in a bowl. Crack 4 eggs into a bowl. Whisk until smooth. Divide whisked egg between pastry cases. Sprinkle with bacon mixture and parmesan. Crack 1 remaining egg into each pastry case. Season with pepper.
- Step 4Place tins on hot baking tray in oven. Bake for 20 minutes or until eggs are just set and pastry is golden. Stand pies in tins for 5 minutes. Serve.
Timesaver: Turn egg and bacon pies into quiche lorraine. Add 1 chopped brown onion to bacon in step 2. Reduce eggs to 6 and add 1/2 cup pure cream. Whisk until smooth. Omit chives and bake until set.
Freezing the pastry helps to prevent it shrinking during cooking.
- Author: Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas