Cheesy bacon and egg pie

Babiche Martens

Bacon and egg pie is a Kiwi classic. It has been appearing at our picnics for as long as I can remember - at the pony club, surf club, hunting or hiking. We all have our own magic ingredients and flavours we like to add (often depending on what is in the fridge).

Ingredients

1 Tbsp	Olive oil
1	Onion, finely chopped
4	Bacon rashers, cut into pieces (Main)
3 sheets	Puff pastry (Main)
¼ cup	Chutney
2	Spring onions, sliced thinly
1 cup	Grated cheese, I used Tasty
¼ cup	Pesto
7	Eggs (Main)
1	Egg yolk, for brushing the top

Directions

1. Preheat an oven to 200C.
2. Heat the oil in a frying pan to a medium heat. Add the onion and fry for 3 or 4 minutes. Add the bacon and continue to fry until cooked through. Remove from the heat and cool.
3. Line the base of a greased 23cm x 3cm deep quiche tin with 2 pieces of puff pastry. Use a little water to ensure the edges are stuck together well.
4. Spread the chutney evenly over the pastry base. Sprinkle on the onion and bacon, then the spring onions. Season with salt and pepper.
5. Dot pesto among the bacon and onions. Then sprinkle over the cheese. Break the eggs carefully over the mixture trying not to break the yolks.
6. Top with the remaining pastry, sealing the edges with a little water. Cut decorations from any leftover pastry.
7. Brush the top with egg. Place into the middle of the oven for 45-50 minutes. Stick a skewer into the middle to check the eggs are set. Cover with tinfoil if it browns too quickly.
8. Serve hot or cold with a salad.