Bacon and egg pie 🥓🥚🥧

By Andy Cooks · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F) fan bake.
2. Halve the leek lengthwise, slice thinly and wash well.
3. Dice the bacon, keeping about 100 g of whole pieces aside.
4. Melt the butter in a medium pan over medium heat. Add the olive oil, leek and a pinch of salt, and sauté gently for 5 minutes.
5. Add the diced garlic and diced bacon, and cook for 5 minutes. Stir in the nutmeg and black pepper.
6. Take off the heat and set aside.
7. Lightly grease a 23 cm springform tin and line it with shortcrust pastry on all sides.
8. Spread half the leek and bacon mixture in the tin and scatter over half the herbs.
9. Make 8 indents in the leek layer, crack in 8 eggs, and lightly season them with salt. Sprinkle most of the remaining herbs over, then add the rest of the leek and bacon mixture.
10. Arrange the reserved whole bacon pieces in an even layer on top, then add the remaining herbs.
11. Beat 2 eggs with the cream and season with salt. Pour over the filling.
12. Cover with another pastry sheet, crimp the edges well and brush with the beaten egg left over.
13. Bake at 180°C (350°F) for 50 to 55 minutes, until golden brown and cooked through.
14. Rest for 20 to 30 minutes before removing from the tin. Good warm or cold the next day.

Summarized from Andy Cooks's video. Watch it for the details.

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