300 g (12 oz) shortcrust pastry
200 g (8 oz) bacon, chopped
salt and pepper
2 tbsp (25 g) 1 oz butter
5 large eggs
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
200 g (8 oz) bacon, chopped
salt and pepper
2 tbsp (25 g) 1 oz butter
5 large eggs
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
accompaniments
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method
1. Roll out the pastry and line a pie dish, leaving enough for the lid and for leaves to decorate the lid.
2. Gently saute the bacon in the butter until just coloured.
3. Beat the eggs and cream together and season, keeping a tablespoon of beaten egg aside to glaze the pastry.
4. Pour the eggs, cream and bacon into the pie. Cover and seal the edges well.
5. Glaze and bake at 200°C, 400°F, mark 6, for 15-20 minutes, then reduce to 180°C, 350°F, mark 4 for a further half-hour.
2. Gently saute the bacon in the butter until just coloured.
3. Beat the eggs and cream together and season, keeping a tablespoon of beaten egg aside to glaze the pastry.
4. Pour the eggs, cream and bacon into the pie. Cover and seal the edges well.
5. Glaze and bake at 200°C, 400°F, mark 6, for 15-20 minutes, then reduce to 180°C, 350°F, mark 4 for a further half-hour.
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