cheat’s bacon and egg pie
- 2 x 27cm flour tortillas
- melted butter, for brushing
- ⅓ cup (25g) finely grated parmesan cheese
- 6 rashes bacon, rind removed
- 5 eggs, lightly whisked
- ¾ cup (180ml) milk
- 1 cup (250ml) pure cream
- 2 teaspoons Dijon mustard
- sea salt and cracked black pepper
- ¾ cup (90g) grated aged cheddar cheese
- 2 tablespoons roughly snipped chives
- Preheat oven to 180°C (350°F).
- Place the bacon onto a tray lined with non-stick baking paper and bake for 12 minutes or until starting to crisp+.
- Line a 20cm springform cake tin with 2 large pieces of non-stick baking paper+, allowing them to overlap.
- Brush both sides of the tortillas with melted butter. Sprinkle one tortilla with parmesan cheese and top with remaining tortilla. Place the sandwiched tortillas into the prepared tin.
- Bake for 5 minutes or until the tortilla case is lightly golden. Set aside.
- Whisk together eggs, milk, cream, mustard, salt and pepper. Add the cheddar cheese and chives and mix to combine.
- Pour the mixture into the tortilla case and nestle the bacon on top. Bake for 40 minutes or until just cooked but with a slight wobble in the centre. Stand for 10 minutes before serving. Serves 4
+ We used Glad to be Green® Compostable Brown Paper. The double layer of baking paper that extends above the tin protects the sides from overcooking.
Photography: Con Poulos
© DONNA HAY GROUP
