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 beaten
  • ¾ cup (180ml) milk
  • 1 cup (250ml) single pouring cream
  • 2 teaspoons Dijon mustard
  • sea salt and cracked black pepper
  • ¾ cup (90g) grated aged cheddar cheese
  • 2 tablespoons roughly snipped chives
  1. Preheat oven to 180°C (350°F).
  2. Place the bacon onto a tray lined with non-stick baking paper and bake for 12 minutes or until starting to crisp+.
  3. Line a 20cm springform cake tin with 2 large pieces of non-stick baking paper+, allowing them to overlap.
  4. 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.
  5. Bake for 5 minutes or until the tortilla case is lightly golden. Set aside.
  6. Whisk together eggs, milk, cream, mustard, salt and pepper. Add the cheddar cheese and chives and mix to combine.
  7. 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

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