Rustic Bacon And Egg Pie With Feta

1. 1

   Preheat oven to 375u00b0F. Lightly grease a deep 10 inch pie dish. For the pastry, place flour and butter in a food processor. Pulse until fine crumbs form. Add 2 tbsp cold water and pulse until a dough forms. Knead on a lightly floured surface into a disc. Wrap in plastic wrap and chill 20 mins. Roll out between two sheets of parchment paper until 1/4 inch thick. Ease into pie pan. Trim edges and chill 15 mins. Line with parchment paper and fill with pie weights or dried beans. Bake 15 mins. Remove paper and weights. Bake 5 more mins, until lightly golden.

2. 2

   Meanwhile, for the filling, melt butter on medium in a large frying pan. Saute bacon and leek 3-4 mins, until leek softens. Remove from heat and cool slightly. In a large bowl, whisk 4 eggs and cream together. Stir in feta and leek mixture and season to taste. Pour into pastry and sprinkle with Cheddar cheese. Break remaining eggs on top of pie. Bake 35-40 mins, until firm and golden. Cool slightly and serve.

* Per serving · 4 servings · Values may vary.