Egg & Bacon Pie

The first time I made an egg and bacon pie was in the 1970's. I was living at home and Mum and I had a bit of a cook-up.

I've made lots since then...and I made one this afternoon so MONT and I could take it to Number 3 tomorrow for our lunch.

I usually use sheet pastry: a shortcrust sheet on the bottom and a puff pastry sheet on the top.

Here's how I make mine.

Preheat oven to 180deg celsius.

Chop up 3 or 4 rashers of bacon and a few mushrooms and fry them off for a couple of minutes. Then chop up some capsicum and some zucchini and add that to the pan and cook for another minute.

Grease the pie dish and arrange the shortcrust pastry on the bottom, then put in 1 cup of grated cheese.



Take a cup of milk, half a cup of cream and 6 eggs and whisk together. When the bacon and mushroom mix is cooled a little, place it in the pie dish on top of the cheese, then pour the milk and egg mixture over the top.



Place the puff pastry over the top, press the edges together and prick the top of the pie to allow steam to escape.

Then bake for about 35 minutes, until browned on top

There you have it...Egg and Bacon Pie...I especially love eating this cold for lunch.

Custard Apple Pie

Stacey Snacks has some great recipes to try out. The other day I saw her Custard Apple Pie and thought I'd give it a go...and she was right. It was easy and delicious!

Here's my version. I made a couple of very minor changes.

I used two sheets of short crust pastry, I sprinkled about a teaspoon of sugar on one and laid the other over the top so I'd have more coverage of the pie dish.

Peel and quarter four apples. I used Granny Smith's because we like their tartness. Then slice the quarters into three and lay half of them in the bottom of the pie dish

For the custard, I used half a cup of milk, half a cup of cream, 2 eggs and a slurp of vanilla and whisked them together.

Combine half a cup of sugar and some cinnamon in a bowl.

Sprinkle the first layer of apples with half the sugar mix, then pour half the custard liquid over the top, then lay the rest of the apples in the dish, sprinkle them with the rest of the sugar and cinnamon and pour the rest of the custard over the top.

Dot the top with a few small knobs of butter.

Then bake in a 220c preheated oven for 10 minutes, before turning the oven down to about 180 and bake for another 40 minutes.

You may need to place some tin foil around the edge of the pastry to prevent it burning.

But the end result. Scrumptious! Thank you Stacey.

I served it with cream and my home made ice cream