Rustic cheese, egg & bacon pie

Cooking Eggs Rustic cheese, egg & bacon pie

This breakfast pie can be thrown together with ingredients you already have at home for an easy rustic meal the family will love.

Lables: Low carb Low sugar Lower gi Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat the oven to 200°C. Line a large baking tray with baking paper. On a lightly floured surface, roll out the pastry to a 20cm x 30cm rectangle, then lay the pastry on the prepared tray.
  2. In a bowl, mix together the creme fraiche, cheese, egg and yolks, bacon and thyme, then season with salt and pepper.
  3. Spread the egg mixture over the pastry, leaving a 2cm border. Brush the exposed pastry with a little milk, then bake for 15 minutes or until puffed and golden. Slice the pie and serve with salad.

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375g block frozen puff pastry, thawed
200g creme fraiche or full-fat sour cream
1 1/2 cups coarsely grated vintage cheddar
1 egg, plus 2 egg yolks
2 bacon rashers, chopped
2 tsp fresh thyme leaves
Milk, to brush
Green salad dressed with olive oil and balsamic vinegar, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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