Easy summer pie

Updated at: Thu, 17 Aug 2023 06:35:34 GMT

Step 1

Get pastry out of fridge. Leave in its container to come up to room temperature.

Step 2

Boil potatoes whole. Once done run under cold water until you are able to touch them.

Step 3

Meanwhile using a mandolin carefully slice courgettes and red onion. Dice your tomato and bacon if not already chopped.

Step 4

Fry off bacon to desired crispness level. Fry off the courgettes in the left over bacon fat in the frying pan. Slice your potatoes using the mandolin or a sharp knife. You want about 1/2 to 3/4 of a cm thickness. Don't worry if not all even.

Step 5

Unroll pastry into a slightly greased tin. Allowing the pastry to drape up the sides and hang over the edge. Gently prick bottom with a fork.

Step 6

In a jug, mix eggs together, season with salt, pepper and oregano. Add in the milk, cheese and mix.

Step 7

Assemble the pie filling onto of the uncooked pastry. Start with a later of potatoes, onion and then courgettes alternate until you run out. Pour over the filling mixture, spreading any cheese clumps that might have accumulated. Add layer of sliced tomatoes ontop and sprinkle on bacon. Season with a sprinkle of black pepper..

Step 8

Bake for 30 minutes or until golden ontop and the mixture is set. It should not.be runny at all, but might have a slight giggle when wobbled. If will have risen slightly like a souffle, but will deflate once removed from the oven. Take out of oven and allow 10 minutes for the pie to firm up in texture. Trust me it's worth the wait. Serve hot or cold If cold I usually pair with any sort of salad, boiled corn, sliced boiled eggs, ham or any other cold cooked meats. If served hot with runner beans, baked beans or peas, along side mash, or boiled potatoes. Or well seasoned polenta with more cheese onion and tomato.

0 liked

0 disliked