Bacon & Egg Pie

Bacon & Egg Pie

  • serves 6
  • Preparation time: 10
  • Cooking time: 50


1 large sheet shortcrust pastry, thawed
8 eggs
375ml can evaporated milk
1 cup finely grated cheese
250g bacon, rind removed and chopped


1. Preheat oven to 180 C. Lightly grease a 28cm fluted loose-bottom flan tin or a shallow 20 x 30cm baking dish. Lightly re-roll the pastry to fit tin or dish. Press into base and sides, trim excess.

2. Beat the eggs, add the milk, cheese and bacon. Pour into the pastry and top with a sprinkle of paprika. Bake for 45-50 min or until set. Serve with salad.