A great alternative for sunday breakfast. I make my own pastry, but you can use shop bought if you have it on hand. I just use bacon and eggs but you can add any veggie to jazz it up.
Ingredients:
1 Quantity of Shortcrust pastry
1 Onion, Chopped
1 Cup Bacon, Chopped
2 Tablespoons of your favorite chutney (i used a tomato chutney)
8 Eggs
1/2c Cheese, grated
1/2c Milk
Method:
Preheat oven to 200'c. Line a pastry tin with shortcrust pastry. Sprinkle onion ,bacon and cheese over base, dot the chutney on top. Mix half the eggs with milk, whisk until combined and spread over base. Crack remaining eggs in whole and bake for 30-40mins until eggs are baked.
Notes: You can add any pre cooked veg into this pie or even frozen veg.
1 Quantity of Shortcrust pastry
1 Onion, Chopped
1 Cup Bacon, Chopped
2 Tablespoons of your favorite chutney (i used a tomato chutney)
8 Eggs
1/2c Cheese, grated
1/2c Milk
Method:
Preheat oven to 200'c. Line a pastry tin with shortcrust pastry. Sprinkle onion ,bacon and cheese over base, dot the chutney on top. Mix half the eggs with milk, whisk until combined and spread over base. Crack remaining eggs in whole and bake for 30-40mins until eggs are baked.
Notes: You can add any pre cooked veg into this pie or even frozen veg.
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