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Real Men don't eat Quiche - but they do eat Bacon & Egg Pie




A terribly sexist joke from the 80's I know.  Real men don't eat quiche?  For some reason the rather difficult to achieve perfect consistency quiche has a bad name.  Probably because it is such a classic, possibly boring, and definitely difficult dish to get right.

But this one real men will not just eat, they will make.  And its not a quiche.  It's Bacon & Egg Pie.

INGREDIENTS:

2 sheets of packaged puff pastry
300gm bacon sliced & diced
5 eggs
1/2 cup grated cheese
Herbs that you like

Usually this lovely pastry comes frozen, so while your oven is heating up to a ripping 200 degrees Celcius, place the pastry on the bench to soften. It only takes a few minutes, and don't let it get warm or it will be very difficult to handle, and also won't cook as well.

You need a pie dish, but if you're not quite up to that gourmet status as yet, a shallow casserole dish will do, just leave the lid in the cupboard.  Give it a really good spray with cooking oil spray.  Again if you don't have this, put a dollop of olive oil on to a paper towel and wipe that around the surface of the dish. It will do exactly the same thing.

In the old days before such gadgetry, my grandma used to tear a piece of paper from the butter wrapper, pinch a piece of butter off the block and use that to wipe her dishes.  Worked perfectly every time too.

Now, back to the pie.

In a hot pan, you need to just sizzle the bacon to release the juices and give it a little bit of flavour, but not crunch.

Ready to go.

Place 1 piece of pastry into the dish, sprinkle in the grated cheese, load in the bacon spreading it evenly over the cheese, and now you crack 5 of the eggs onto the bacon. Yes they sit their whole!  How cute? Now sprinkle with your favourite herbs.  I use parsley, a little garlic & salt herb and that's about it.  Eggs are gentle they don't need much in the way of spicing up.

Pop the other pastry sheet on the top.  There are various pastry cutters and things to trim the edges of this, but I still have lovely memories of Grandma holding her pie dish up in the air on one hand and using the same flat blade knife that got used for everything to just skim around the edge and all the little pastry scraps landed on the bench.  The idea is to trim it so that square sheets are now fitting a round dish.

You can get fancy and pinch the edges together now.  This isn't for decorative purposes, but to hold the contents of the pie inside the pie.  Feel free to use the scraps of pastry to make some pretty shapes, leaves and holly this time of year perhaps, and pop them onto the top of the pie.

Now that last egg!  Give it a little whisk in a bowl or cup with a little bit of water and then brush it over the top of the pie shell.  This is getting very professional now, and not entirely necessary, but it looks great.  If you haven't got a pastry brush, use the paper towel again and dip and wipe.  Slower, but still the same.

Poke a couple of holes in the top to let the steam out as it cooks and it can go in the oven.

Even allowing for decorating, this should only take 10 minutes to prepare.  In the oven give it a good 20 - 25 minutes but keep your eye on it so it doesn't burn.

A crispy salad and this is good to go.

Dobru Chut
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