“The most delicious bacon and egg pie I’ve ever tasted! You can leave the leek and zucchini out for a more traditional version, I just like the extra veggies, and love the texture of the zucchini. Peel the skin off and the kids won’t know there’s greens in there either” – Cherie Metcalfe
Serves 10
Ingredients
1 cup chopped leek
30g butter
500g streaky bacon
3 tomatoes
2 zucchini
14 eggs
1/3 cup cream
2 teaspoons Man Grind Flakes
2 teaspoons Italian Stallion
4 sheets puff pastry
1 cup grated tasty cheese
Method
Preheat the oven to 180–190°C fan bake.
Finely dice your leeks, and sweat off in a saucepan with the butter.
Chop your bacon strips into 1cm pieces and add these to the leeks once they have softened. Cook for a few minutes until the bacon is nicely cooked. Pop these aside in a bowl.
Quarter your tomatoes, flick out the wet middle seeded part, and discard or freeze for another recipe. Dice the tomato flesh and add to the bacon and leek.
Grate the zucchini and cook these off in the same pan for a few minutes.
Add the cooked zucchini to a bowl with 8 of the eggs, the cream, Man Grind Flakes and Italian Stallion and whisk it all together.
Grease your round shallow casserole (or any ceramic dish, 20cm x 15cm-ish size) with oil, then line the bottom with a thin layer of the flaky puff pastry.
Scatter half of your bacon mixture across the bottom of the dish, followed by half of the cheese, and half of the whisked egg mix.
Crack your remaining six eggs across the top. Repeat another layer of bacon mix, cheese, and the whisked egg mix.
Top with another layer of pastry — if using the round shallow casserole, I did one full sheet, and one sheet cut into half to cover the edges. Trim the edgewith a knife. Seal the top layer of pastry with the bottom layer, and then crimp with a fork.
Brush the top of the pastry with egg glaze — I use the leftover scrambled egg mix in the bowl as you only need a tiny bit — and score a couple of knife holes in the middle.
Bake for 55 minutes on the bottom rack of your oven. If the top gets too brown before the pie is cooked, cover with tinfoil.
Seasoned is available from selected bookstores and www.pepperandme.co.nz. RRP $49.95
