This is from ” Cook at Home” by Peter Gordon. Its his stepmothers recipe and he thinks it is the best in the universe, and almost better cold the next day. And very easy if you use ready made pastry. In summer, slices of fresh tomatoes on top work well too.
- 400 g puff or flaky pastry
- 50 g a knob of butter
- 400 g rindless smoked bacon lardons
- 1 large white onion peeled and finely sliced
- 200 g frozen peas
- 8 free range eggs
- 300 ml double cream
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 100 g cheddat coarsely grated
- Preheat the oven to 180 c and get out a 5 cm deep 2 litre pie dish. Roll out the pastry on a lightly floured board to 1/2 cm thick and use it to line the pie dish. Trim off the edges and prick the bottom with a fork 20 times.
- Heat the butter in a saucepan. When it has melted and is hot add the bacon and fry it until it is beginning to colour. Add the onions, stir well and fry until the onions begin to colour.
- Stir in the peas and cook for another minute then tip into the pie shell. Crack 6 eggs evenly on top. Beat the remaining eggs with the cream, salt and pepper and pour over the filling.
- Scatter the cheese on top and bake in the centre of the oven until the filling sets and the pastry is golden, about 40-45 minutes.
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