Bacon & Leek Pie
This is a quick and easy pie ideal for work or school lunches or a lazy weekend. Perfect for Spring get togethers with a light side salad.
Ingredients 1 Leek cut into 5mm rings 1 Brown onion halved & sliced 5 Shortcut pieces of bacon 4 Free Range eggs 1 Cup grated tasty cheese 125ml Thickened cream 1 tsp ground mustard Salt & pepper to taste 1 Sheet puff pastry Method Pre-heat the oven to 180c (160c fan forced). Then start by sweating off your leek and onions in a medium frying pan, add a little oil if you wish. Once your onions & leeks are starting to go translucent add your chopped bacon. Whilst this is cooking crack your eggs into a porceline flan/pie dish, pour in the cream and add the mustard, salt & pepper. Whisk together your eggs and cream and spoon in the onion/bacon mix. Combine and the sprinkle grated cheese over the top. Cover with puff pastry and place it in the oven for 25 minutes. The pastry will be golden brown when ready, rest for 5 minutes before cooking to ensure the egg has set. Notes
If you would prefer to make a quiche swap out your puff pastry for shortcrust pastry, bought or home-made. Line the pie dish with the shortcrust then fill with a pie weight, if you don't have one a sheet of baking paper and rice will work. Blind bake your base for 10 minutes then set aside. Remove the rice and paper.
Cook your onion, leeks & bacon as above and then spread evenly over the pie base. Combine your eggs, mustard and cream in a jug and pour over the base, add grated cheese and bake for 25 minutes.
Rest for 5 minutes then enjoy!
