Smoked Provolone, Bacon and Egg Picnic Pie
Servings 4
Prep time
10 minsCook time
25 minsTotal time
35 minsSmoked provolone is an Italian melting cheese that adds that extra 5% magic to this simple bacon and egg pie. The smokiness of the cheese takes it to another level.
Ingredients
Method
- Preheat oven to 200°C. Grease a 13cm x 36cm (or 20cm x 28cm) tart tin. Line bottom of tin with two-thirds of the pastry. Transfer tin to fridge for 10 minutes.
- Meanwhile, in a frying pan heat oil over medium heat. Add onion and gently cook, stirring regularly, until soft and translucent. Remove from heat and set aside.
- In a mixing bowl add eggs and cream and whisk until combined.
- Remove tin from fridge. Spread onion over base then sprinkle in the bacon and cheese. Gently pour egg mixture over the top (reserving about 1 tablespoon of the mix to use as an egg wash) then season with salt and pepper.
- Top pie with remaining pastry then brush top with reserved egg. Bake in oven for 20 minutes until pie is golden-brown and the filling has set.