Rustic bacon and egg pie with feta

Womans~Day
Cooking time
More than 1 hour
Serves
6
Type
Easy
3 stars - based on 5 reviews
Rustic bacon and egg pie with feta

Ingredients

  • 30g butter
  • 4 rashers rindless bacon, sliced
  • 1 leek, trimmed, washed, sliced
  • 7 eggs
  • 300ml carton cream
  • ½ cup feta, chopped
  • 1 cup grated tasty cheese

PASTRY

  • 1¼ cups plain flour
  • 125g cold butter, chopped
  • 2 tablespoons cold water

Preparation method

  1. Preheat oven to moderate, 180°C. Lightly grease a deep 23cm pie plate.

  2. PASTRY: Place flour and butter in a food processer. Pulse until fine crumbs form. Add water and pulse until a dough forms. Knead on a lightly floured surface into a disc. Wrap in plastic wrap and chill 20 minutes.

  3. Roll out pastry between two sheets of baking paper until 3mm thick. Ease into pie plate. Trim edges and chill 15 minutes.

  4. Bake blind 15 minutes. Remove paper and baking weights or dried beans. Bake a further 5 minutes, until lightly golden.

  5. Meanwhile, melt butter in a large frying pan on medium. Saute bacon and leek 3-4 minutes, until leeks soften. Remove from heat and cool slightly.

  6. In a large jug, whisk 4 eggs and cream together. Stir in feta and leek mixture. Season to taste. Pour into pastry case and sprinkle with tasty cheese.

  7. Break three eggs onto top of pie. Bake 35-40 minutes, until firm and golden. Serve with salad if liked.

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