Bacon, herb & cheese ‘impossible’ pie

Name: Bacon, herb & cheese ‘impossible’ pie
Ingredients: 1 tbsp garlic infused olive oil; 3 bacon rashers; 1/2 cup fresh herbs, chopped (I used parsley and chives); 3 eggs; 1/2 cup self raising flour sifted; 1 1/2 cups milk; 1 cup grated cheese (I used parmesan but cheddar would be divine also)

Difficulty: moderate
Serves: 9 people

Dinner

mvchamor

October 21, 2016

Bacon, herb & cheese ‘impossible’ pie

Adapted from Donna Hay Kid’s issue, number 9

Note: If you are really time poor please feel free to use ham instead of bacon. That way you can skip the bacon baking process and save ten minutes or so.

Bacon, herb & cheese ‘impossible’ pie

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Ingredients

Scale

1 tbsp garlic infused olive oil
3 bacon rashers
1/2 cup fresh herbs, chopped (I used parsley and chives)
3 eggs
1/2 cup self raising flour sifted
1 1/2 cups milk
1 cup grated cheese (I used parmesan but cheddar would be divine also)

Instructions

Preheat oven to 200°C.
Line a baking tray with paper, place bacon on tray, drizzle with oil and bake for 10 minutes or until cooked and a little golden. Remove from oven, allow to cool slightly and roughly chop.
Meanwhile, place the eggs and flour in a bowl and whisk well to combine. Gradually add the milk and whisk to combine.
Place the bacon, herbs and cheese in a lightly greased 24 cm round ovenproof baking dish. Pour over the milk mixture, and cover loosely with aluminium foil. Bake for 30 minutes, uncover and cook for a further 10 minutes or until cooked through and slightly golden. Serve warm with a green salad.