Ready Time: 1 hrs 25 mins
Preparation Time: 30 mins
Cooking Time: 55 mins
Serves: 4-6
Ingredients
- 1 sheet frozen shortcrust pastry, thawed
- 1 tbsp. olive oil
- 6 shallots, thinly sliced
- 1 onion, diced
- 3 rashers bacon, diced
- 150g cheddar cheese, grated
- 4 eggs
- 1 cup milk
- 2 tbsp. chopped chives
Method
- Lightly spray an 18cm ovenproof pie dish with canola spray and line with the pastry sheet and trim and discard the excess pastry. Refrigerate the pastry for 10 minutes.
- Using the ‘Bake’ function, pre-heat the oven for 10 minutes on 230°C.
- Remove the pastry from the refigerator and prepare the pastry for blind baking by covering the pastry with a sheet of baking paper, fill with 1 ½ cups baking weights. Reduce the temperature to 220°C and place the pastry in the oven for 10 minutes on the lowest slot. Remove from the oven and remove the pastry weights and place back into the oven for a further 5 minutes. Remove and cool.
- Heat the oil in a frying pan over medium heat. Add the onions, bacon and shallots and cook for 5 minutes, stirring constantly. Take off the heat and drain on paper towel.
- Spread the bacon mixture and cheese evenly over the pastry base. Whisk the eggs, milk and chives together and pour over the bacon mixture.
- Reduce the temperature on the oven to 180°C and return the pie to the oven.
- Cook for 30 – 35 minutes or until the filling is set.
- Serve hot or cold with salad.