Egg, Bacon and Vegetable Pie

Making an egg, bacon and vegetable pie is a perfect way to use any leftover vegetables that you may have in your fridge. Here we have used broccolini, and leeks and potato from the garden.

Egg, Bacon and Vegetable Pie

Ingredients:

4 large eggs
1 large or 2 small leeks cut lengthwise, washed well and chopped thinly
3-4 stems of broccolini, lightly steamed and chopped
1 large potato, thinly sliced
4 slices of short cut bacon, chopped
1/4 cup of Parmesan cheese, grated
salt and freshly ground black pepper
5 grape or other small cherry tomatoes, cut in half
2Tblsp olive oil
1/4 cup milk

Method:

Preheat oven to 180 º C
In a small skillet heat the olive oil on medium high
Cook the potato slices until they are golden brown then remove to drain on kitchen paper
Using the same skillet, lower the heat to medium, cover and cook the chopped bacon on till browned, (about 2 minutes).
Stir in the thinly sliced leeks. Cover and cook for a further 5 minutes
While the the bacon and leeks are cooking break the eggs into a bowl. season with salt and freshly ground pepper and beat lightly with a fork till combined
Stir in the grated Parmesan cheese and the milk till well combined
When the bacon and leek is tender add it to the eggs and stir well till thoroughly combined
Stir through half of the broccolini
Grease a ceramic casserole dish that has a lid
Overlap the cooked potato slices across the bottom of the dish
Scatter the other half of the chopped broccolini over the potatoes
Pour over the egg, bacon and vegetables and distribute evenly over the dish
Place halved tomatoes into the top of the egg mixture
Bake covered for approximately 20 minutes or until a skewer comes out cleanly
Remove the lid and bake until the top is golden brown, (four to five minutes)
Allow to sit for some minutes till the pie shrinks from the sides of the casserole. It will then be easy to slice and lift from the casserole
Serve with a green garden salad