PREP TIME: 15 min
COOK TIME: 55 min
READY TIME: 1 h 10 min
CALORIES: 460 (per serving)
⇓ You may also listen to the recipe by pressing the play button below.
- 1 quantity or 250 g (8 oz) shortcrust pastry filling
- 6 eggs
- 1 cup (8 fl oz) milk
- 4 rashers bacon, chopped
- 1/3 cup grated aged cheddar cheese
- 2 tablespoons chopped chives
- 1 tablespoon chopped dill
- 2 teaspoons Dijon mustard
- Cracked black pepper
- 6 thin rashers bacon, rind removed
1 Roll out pastry on a lightly floured surface until it’s 3 mm (1/8 inch) thick. Place pastry in a 25 cm (10 inch) pie dish and trim edges.
2 Refrigerate for 30 minutes. Prick base of pastry and line with non-stick baking paper. Fill shell with baking weights or rice and bake at 180°C (350°F) for 5 minutes.
3 Remove weights and paper, and cook for a further 5 minutes. (This process keeps the pastry crisp when adding wet ingredients to the pastry shell.)
4 Place eggs and milk in a bowl and whisk to combine. Add bacon, Cheddar, chives, dill, mustard and pepper and mix to combine.
5 Pour mixture into pastry shell, top with thin bacon rashers and bake at 160°C (315°F) for 35-45 minutes or until pie is set. Serve in hot or cold wedges with a peppery rocket (arugula) salad.
Calories: 461 Kcal
Carbs: 44 g
Fat: 25 g
Protein: 14 g