The spicy relish that is served with this wonderful old-fashioned bacon and egg pie, will keep, covered in the fridge, for 5 days.
- Preheat the oven to 190C. Grease a 22cm pie dish. Line the pie dish with 1 sheet of pastry.
- Fry bacon in a dry frypan over medium heat for 2-3 minutes, stirring, until lightly cooked. Drain on paper towel, then cool.
- Whisk 6 eggs together with the milk, parsley, nutmeg and some salt and pepper.
- Spread half the bacon in the pie dish, then pour in the egg mixture. One by one, crack the remaining 4 eggs into a cup and gently slip into the mixture without breaking up. Scatter with the remaining bacon.
- Brush pastry rim with beaten egg, then top with remaining pastry. Trim to fit, then crimp edges with a fork. Brush the top with beaten egg and bake for 15 minutes, then reduce oven to 170C and cook for a further 25-30 minutes until golden brown.
- Remove from the oven and allow to cool in the dish for 30 minutes before removing. Cool to room temperature.
- Meanwhile, for the relish, place olive oil, garlic and chilli in a pan over medium heat and cook, stirring, for 1-2 minutes until garlic softens slightly.
- Add remaining ingredients and simmer gently for 5 minutes until reduced and thickened. Season, then remove from the heat and allow to cool.
- Slice pie and serve with tomato relish.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set