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Easy Egg And Bacon Pie
Easy Egg And Bacon Pie. Sprinkle the cooked bacon and onion over the base, then cheese over the top. 40 g/11/2 oz margarine or butter.

Line a baking tin with baking parchment paper. 225 g/8 oz bought shortcrust pastry. This is a versatile pie, you can eat it.
Pour Into A 20Cm/8Inch Square Baking Dish That Has Been Greased And Lined With Baking Paper.
Create six small indentations in the filling and carefully crack in six eggs, taking care not to break the yolks. Add any vegetables and stir gently. Press a circle into each hole to line.
With The Tip Of A Small Sharp Knife, Cut A.
Cut off excess pastry, then seal and pinch all around the rim. Add eggs, cream, salt and pepper to a large mixing bowl and whisk until combined. Add all the other ingredients, reserving the tomatoes and extra cheese for the top.
Pour Over The Egg And Cream Mix Around The Eggs, Again Taking Care Not To Break The Yolks.
Whisk the eggs and milk with a fork. Roll out the puff pastry so it’s flat on a surface. This bacon and egg pie is so simple to make, but still very tasty!
Pour The Egg And Bacon Quiche Mix Into The Prepared Baking Dish.
Line a deep 21cm/8 inch loose based cake tin with shortcrust pastry. It’s still a family favourite and slabs of. Sprinkle on the bacon, onion and cheese.
It's Cheap To Make As You Only Need 4 Ingredients.
Remove bacon and leek mixture from the heat and set aside to cool until needed. Wrap the remaining pastry in cling. 450 ml/3/4 pint milk, warmed
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