Bacon and Egg Open Top Pie

I was having a little chat with my housemates today as they had just come back up to Sunderland after spending a long weekend at their parent's and I was asked, "So Steph, what have you been baking this weekend?" I told them about the my Sausage and Leek pie, my rubbish second attempt at an Apple and Cinnamon Crumble and my plans to make a Cherry Loaf and Andy reminded me about an open topped pie that I had made ages ago, that I professed I had never made, so he said "Check your blog if you don't believe me." Well...I've checked it and can't find it, yet I have a picture of it on my phone. So here is a very delayed recipe for my very Mediterranean looking Bacon and Egg Open Top Pie.

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Ingredients

I used my loose bottomed flan tin for this recipe: about 24cm-26cm

For the Filling:                                                                      For the Pastry:

5 Eggs                                                                                      200g Plain Flour

5 Bacon Rashers                                                                  50g Lard

4 Large Tomatoes (Or lots of cherry toms)              50g Butter

6 Large Mushrooms                                                           Pinch of Salt

1/2 Onion                                                                               3-4 tbsp Cold Water

8 tbsp Single Cream

Salt

Pepper

1. Sift the flour and salt into a large mixing bowl. Cut up the pieces of fat into little cubes and massage into the flour until it resembles breadcrumbs. Add the water, little by little until you can knead the mixture into a ball and clean the bowl. Wrap in clingfilm and chill in the fridge for about 30mins.

2.  Preheat the oven to 200degreesC.

3. Roll out the pastry and line your flan/pie tin. Place some baking paper in the centre, making sure the edges of the pastry are covered and sprinkle in some baking beans/rice and blind bake for 20mins. 

4. Remove from the oven and using one of the eggs, egg wash the pastry and place bake in the oven for 5mins UNCOVERED. (This will further support the pastry to avoid soggy bottoms!)

5. Meanwhile gently fry the bacon and onion and chop into little pieces. Line the bottom of the pastry case, scattering the pieces fairly evenly. Add the chopped, uncooked tomatoes and mushrooms, leaving space to crack the eggs into. Season to taste with salt and pepper.

6. Crack one egg into each quarter of the pie...it will feel a bit odd adding raw eggs at this stage, but it looks pretty special when cooked. Then drizzle over the single cream. At this point, I thought the pie looked a bit to dry and I thought the mushrooms were going to burn, so I kept on adding cream til I was happy...but then when I cut into it later, it was a bit too liquidy. You just have to use your best judgement about how much cream to add.

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It was such a yummy pie!! I didn't serve it with anything special - just a bit of salad, but as a whole, it really reminds me of a cross between a quiche/pie that you would have in the warmer months. Normally, Andy's mum would whisk the eggs so it was more quiche based, but presentation wise, I think the eggs add another dimension to the pie. If you want, you can always add more eggs depending on how many people you are cooking for. You can also adapt this recipe so that you can add whatever vegetables that you like. Yum, yum yum!

Bon Appetit!!

Bacon and Leek Quiche

Well, with the recent drastic change in temperatures, I thought I would make the most of it and bake what I would call a 'classic summer supper'. If it had been a particularly humid day, mum had been at work, dad had taken us to feed the ducks, you could guarantee that for dinner we would have a nice fresh salad (we weren't children who were scared of veg!) with a gorgeous home made quiche. Also, every single birthday party we had you could assume there would be a range of quiches on the table! So, here is my version of a classic bacon and leek quiche....give it a go! 

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Ingredients

(This quiche will fit any tin between 8-10inches)

Filling                                                                                        Pastry

6 bacon rashers                                                                         175g plain flour

1 average leek                                                                            115g butter (room temp)

3 large mushrooms                                                                    2 egg yolks

300ml milk (or double cream if you are feeling indulgent)    Pinch of salt

3 eggs AND 2 extra yolks

Black pepper

Grated cheese (enough to cover the top)

1. Start by making the pastry - sift the flour and salt into a large mixing bowl and mix. Add the butter and using your finger tips rub the ingredients until they form breadcrumbs. Add one egg yolk to the mix and combine using your hands until you can roll the pastry into a ball. Leave the pastry to rest for 20mins in the mixing bowl and cover with a cloth. Pre heat the oven to 200degreesC.

2. On a floured work surface roll the pastry out until even in thickness and round to fit your size tart dish. Using your rolling pin, lift the pastry on top of the tin and lightly press the pastry so that it fits the dish. Cut off any excess and use to bulk up thinner areas of the pastry case. Using a fork, lightly press the base several times. Cover the case with baking paper and fill with baking beans/rice and blind bake for 20mins. 

3. Remove the baking paper and beans/rice from the tin. Using the additional egg yolk, lightly brush the pastry case with the egg. This will firm up the pastry case to avoid the dreaded 'soggy bottom' syndrome. DO NOT use the egg wash on the top part of the pastry - only the insides. Place back in the oven and cook for another 3-4 mins when the pastry will begin to crisp and look golden. 

4. Cut the bacon strips into small pieces and lightly fry (or if you have a separate oven and grill, grill it) until the fat turns clear. Prepare and chop the leek and mushrooms. In another mixing bowl whisk the milk (or cream) with the 3 eggs and 2 extra yolks until combined. Season with black pepper. 

5. Remove the pastry case from the oven and layer the bacon pieces on the bottom of the tin. Arrange the leeks and mushroom to your aesthetic taste and then pour the milk and egg mixture over the ingredients. DO NOT be tempted to press the leeks/mushrooms down as they will be soggy when you tuck into your quiche. Also, DO NOT be tempted to over fill your quiche - this will result in the liquid pouring out of the case, making the case soggy and burning in certain areas. Cover the quiche with cheese and cook for 15mins.

6. After 15mins reduce the oven temperature to 180degreesC and bake for a further 20mins. Your quiche will look golden, smell divine, and be very hot!!

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I love my quiche cold, with pickles, salads and fresh beetroot. This is the perfect summer recipe as it is very light with a perfect filling:pastry ratio and can easily be adapted to personal tastes. Great to share with friends and family whilst enjoying the sun - perfect if you fancy a spot of 'high tea'. These photos honestly don't do it justice, trust me, it's gorrrrrgeous....well, try it yourself!

Bon Appetit!!