Double Cheese and Bacon Pie

This is a delicious pie/quiche/flan, call it what you will, which can be baked in advance and reheated, or eaten cold. If you're not confident in pastry making then store bought shortcrust pastry could be used, or even a savoury pastry case, which would save time.

My kids love this, and it was made as a midweek dinner from items that I have in my fridge and cupboards every week.

It looks a little rough around the edges, but go to any farm shop and they have similar pies, which they call rustic, so I'm going with that!

Double Cheese and Bacon Pie

pastry

100g cold salted butter

200g plain flour

splash of milk

filling

12 rashers streaky bacon

1 onion, chopped

handful of flat leaf parsley, chopped

5 medium eggs

150ml single cream

black pepper

100g Greek cheese, such as Feta

75g mature cheddar cheese, grated

2 tomatoes, sliced

• rub the butter into the flour until it resembles breadcrumbs (you can do this in a food mixer or food processor)
• add a splash of milk, a little at a time, until the dough comes together
• roll pastry into a ball and wrap in clingfilm and place in the fridge whilst the filling is prepared
• add the bacon rashers to a large frying pan and fry until crispy (you may need to do this in 2 batches)
• remove the rashers from the pan and lay on kitchen paper to soak up any excess fat
• pour the fat from the pan and add the chopped onion
• fry the onion for a few minutes until softened, and then add the parsley
• beat the eggs and cream together with a twist of black pepper
• set the filling aside whilst the pastry case is prepared
• roll the dough out on a floured surface until large enough to line your flan tin
• prick the base of the pastry and cover with baking paper and fill with baking beans
• bake in a preheated 180C oven for 15 minutes before removing the baking beans and paper
• bake for an additional 5 minutes before removing from the oven
• chop the bacon rashers up and scatter over the base of the pastry case
• top with the onions and parsley, and crumble over the Greek cheese
• top with the cheddar cheese, reserving a little for the top
• pour the egg and cream mixture into the pastry case
• lay the tomato slices on top and cover with the remaining cheese 
• turn the oven heat down to 170C and bake for around 40-45 minutes, until golden brown and firm in the centre

Serve warm or cold