Bacon and Egg Pie

Finely dice your leeks, and sweat off in a sauce pan with the butter. Chop your bacon strips into 1cm pieces and add these to the leeks once they have softened.
Cook for a few minutes until the bacon is nicely cooked. Pop these aside in a bowl. Grate the courgettes and cook these off in the same pan for a few minutes.
Add the cooked courgettes into a bowl with 8 of the eggs, the cream, Man grind and Italian stallion. Whisk this together.
Grease your shallow casserole (or any ceramic dish, 20 x 15cm ish size) with oil, then line the bottom with a thin layer of the flaky puff pastry.
Quarter your tomatoes, and flick out the wet middle seeded part, and discard or freeze for another recipe. Dice the tomato flesh and add to bacon and leek.
Scatter half of your bacon/leek/omato mix across the bottom of the dish. Follow by half of the cheese, and half of the scrambled egg mix.
Crack your remaining six eggs, across the top.
Repeat another layer of bacon mix/ cheese/ and the rest of the scrambled egg on top.
Top with another layer of pastry., if using the round shallow casserole, I did one full sheet, and one sheet cut into half to cover the edges. Trim the edge with a knife. Seal the pastry with the bottom lined layer, and then crimp with a fork.
Brush the top of the pastry with egg glaze (I used the left over scrambled egg mix in the bowl, you only need a tiny bit) and pop a couple of knife holes in the middle.
Bake at 180 - 190 degrees, for 55 minutes on the bottom rack of your oven. If the top gets too brown before the pie is cooked, cover with foil.
I did the first 20 minutes on 'pizza bake' function, as this cooks from the booth and makes sure that bottom pastry is cooked.

Ingredients

Instructions