Egg Bacon And Leek Pie Recipes

EGG, BACON AND LEEK PIE

Steps:

• Preheat oven to 200°C (180°C fan-forced). Grease a 20cm springform pan.
• Heat half the butter in a medium frying pan over high heat. Add bacon and leek to pan. Cook, stirring, 3 minutes, or until leek is soft.
• In a large jug, whisk eggs, cream, cheese and chives; season with salt and pepper.
• Cut filo sheets in half lengthwise. Brush with remaining melted butter. Stack filo on a work surface, rotating slices slightly to make a star shape. Line prepared pan with pastry; sprinkle with breadcrumbs.
• Spoon bacon mixture into pastry case; pour in egg mixture. Fold edges of pastry towards centre to cover filling slightly and create a border. Bake 25-30 minutes or until firm and golden. Stand pie in the pan for 5 minutes, before serving.

EGG, BACON AND LEEK PIE

Steps:

• Preheat oven to 425°F. Unfold crust on work surface. Using wet fingertips, press together any cracks to seal. Spread flour over. Place crust, floured side down, in 9-inch tart pan with removable bottom. Fold edge in; press firmly, forming double-thick sides. Pierce crust bottom all over with fork. Bake until pale golden, about 10 minutes. Set aside. Reduce oven temperature to 400°F.
• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add leeks and parsley; sauté until beginning to soften, about 3 minutes. Spoon mixture into crust. Cook bacon in same skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Sprinkle bacon over leeks. Beat eggs, cream, milk, salt, pepper and nutmeg in small bowl to blend; pour into crust.
• Bake pie until filling is set in center, about 25 minutes. Remove pan sides. Transfer pie to platter and serve.

BACON AND EGG PIE

Steps:

• Heat oven to 325 degrees. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons fat from skillet.
• Return skillet to medium-high heat; add mushrooms. Cook until well browned, about 4 minutes. Remove from skillet; spread mushrooms in prepared pie plate. Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme.
• Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on wire rack for 10 minutes. Slice into wedges, and serve.

EGG AND BACON PIE

Steps:

• Preheat oven to 450 degrees. Roll out pie crust and line a 9-inch pie plate. Prick the pastry with a fork at 2-inch intervals. Line pastry with aluminum foil and fill with rice or beans to weight. Place in oven and bake 15 to 20 minutes, or until pastry starts to brown.
• Remove from oven. Remove aluminum foil and discard beans. Distribute bacon over bottom of pastry crust.
• Combine all other ingredients except butter, mix well and pour over bacon. Dot with butter. Return to oven and bake 35 to 40 minutes, or until a knife inserted in the center comes out clean. Remove from oven and set aside to cool to room temperature before serving.

FRENCH LEEK PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
• Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

BACON AND EGG PIE

Steps:

• Roll out half the pastry and line dish or pie plate.
• Cover with bacon pieces (cut into neat pieces) rind off.
• add sliced onion.
• break in eggs (i like to whisk mine).
• sprinkle with salt and pepper.
• cover with other half of pastry.
• bake 30 to 40 minutes at 200c or until golden brown.

BACON & LEEK QUICHE

Steps:

• Cook bacon until crisp, but do not over cook.
• Set aside to drain.
• Drain off fat from pan, leaving just a light coating in the pan.
• Add the sliced leeks, and cook over medium until wilted and limp, but do not brown.
• Set aside to cool.
• Preheat oven to 350.
• Brush pie crust with the beaten egg white.
• Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
• Sprinkle the leeks evenly over the bacon.
• Sprinkle the cheese evenly over the leeks.
• Beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color.
• Slowly pour over the bacon, leek and cheese mixture.
• Smush down the cheese that floats to the top to coat with the egg mixture.
• It will settle down while baking.
• Sprinkle the top with paprika for a little extra color, if you like.
• Bake at 350 for about 35 min, or until knife inserted off center comes out clean.
• Let set 30 minutes before cutting.
• This can be served warm, room temperature or cold.
• I have made this for vegetarians without the bacon, and it is still quite good.