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Miguel's Bacon and Egg Pie
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- Preheat the oven to 180°C.
- Using a small piece of fat from the bacon, lightly grease a non-stick, 18cm x 28cm loose-bottom tart tin. Line the tin, gently pushing the pastry down into the corners. Trim the edges leaving a small amount of pastry overhanging the edge. Transfer to the oven and bake for 10−12 minutes until lightly golden.
- Meanwhile, heat a frying pan over a medium heat, add the bacon and cook for 6−8 minutes until crispy. Add the leek and cook for 4−5 minutes until soft. Transfer the mixture to a bowl and allow to cool for a few minutes.
- Add the cream and eggs to the leeks and bacon, season well and stir lightly to combine. Pour the mixture into the tin. Quarter 2 of the eggs and arrange on top. Squash the remaining egg and scatter around the quartered egg. Transfer to the oven and bake for 10-15 minutes until just set.
- Allow the pie to cool in the tin. Slice into wedges and serve with salad.
