Bacon and Egg Sweetie Pie
Course: Lunch, DinnerDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesA variation of the traditional bacon and egg pie using filo pastry for a lighter base, and cheese and sweetcorn to add extra flavour and texture. Delicious served hot or cold.
Ingredients
6 6 eggs
1 cup 1 cream
1 tin 1 tin sweetcorn (or equivalent fresh, cooked corn kernels)
1 1 red capsicum diced
1 1 spring onion finely chopped
300 gm 300 bacon, chopped into 1cm pieces
200 gm 200 tasty cheese, grated
A small handful of finely chopped parsley
180 gm 180 frozen filo pastry
Salt and pepper to taste
Directions
- Heat oven to 180°C. Lightly grease a 26cm flan or pie dish.
- Layer filo in the dish spraying a little oil or brushing melted butter in between each pastry sheet. Turn each sheet about 45° to the previous one to get an even covering. You’ll need about 6 layers of pastry.
- Whisk eggs together with cream and all the remaining ingredients in a bowl. Season with salt and pepper. Pour the mixture onto the pastry and pop pie into the oven.
- Bake for 35 – 45 minutes depending on your oven.
- Allow to cool for a few minutes before serving.
- Serve either directly from the pie dish or if your pan has pop-out base transfer to a large board or plate to serve.
Recipe Video
Notes
- Eggs are packed full of goodness with many natural vitamins and minerals so essential for maintaining good health for all ages, and natural protein to keep you fuller longer.
- For more delicious recipes, free e-recipe book, how to videos, health and nutritional information visit www.eggs.org.nz
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 4
- Calories: 300kcal
- Fat: 18g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 8g
- Cholesterol: 150mg
- Sodium: 400mg
- Potassium: 250mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 5g
- Protein: 15g
- Vitamin A: 10IU
- Vitamin C: 2mg
- Calcium: 80mg
- Iron: 1mg