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5+ A Day

Bacon & Egg Pie with Vegetables

Bacon & Egg Pie with Vegetables
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Bacon & Egg Pie with Vegetables

Serves: 6 to 8

Preparation: 20 minutes

Cooking: 40 minutes

 

Ingredients

1 kumara, peeled and diced
2 potatoes, peeled and diced
1/8 pumpkin, peeled and diced
2 handfuls baby spinach
1 handful button mushrooms, sliced
1/2 brown onion, peeled and diced
8 eggs
3 Tablespoons milk
4 rashers bacon, cut into pieces
2 Tablespoons lite cream cheese
4 sheets savoury pastry (we used puff pastry)
Olive oil

 

Method

Preheat oven to 180°C

Defrost the short pastry at room temperature

In a roasting pan place kumara, potato and pumpkin with a splash of olive oil and roast for 30 minutes or until tender

In a pan soften the onion with a little olive oil, when onion has softened add bacon and cook for a further 2 minutes. Add spinach and leave to cool

Line an ovenproof dish with the pastry; prick the base with a fork and blind bake for 5 to 10 minutes (until bottom looks cooked). Save a sheet of pastry for lattice on the top

Remove from oven and add half of the root vegetables and mushrooms, follow with half the spinach, bacon and onion mixture and repeat both layers. Add small dollops of cream cheese to the top

Whisk eggs, milk and pepper and pour over the pie

Slice remaining pastry into approx. 2.5cm slices and use to lattice the top of the pie (see photo). Then brush with an egg wash (we used the remaining egg mixture)

  

NB: This is the perfect dish to take away trips for fishing, camping and hiking as you can have it hot or cold