Puff Pastry Egg & Bacon Pie is a simple quiche taken to the next level. More pastry for the win! This particular pie includes boiled eggs as well as chunky gammon pieces and the smoothest, creamiest egg filling! You have to try it!
Pop a kettle onto boil then fill a small saucepan and add 1 tsp Bicarbonate of Soda and 3 Eggs.
Bring to the boil and boil for 8 minutes.
Meanwhile cut 400g Gammon into small chunks. Remove any rind if needed.
Add to a frying pan on a medium heat and gently fry. You do not need to add any oil. Once the gammon is cooked all the way through, turn off the heat and set it aside.
Remove the now boiled eggs from the heat and run the pan under cold water. Once cool enough to handle, peel them and rinse them dry.
Cut the boiled eggs up. You can leave some a little more chunky and make some smaller for more interesting texture. Set the eggs aside.
Prepare the custard filling by cracking 3 Eggs into a bowl.
Whisk the eggs well then add 400ml Double Cream, 100ml Milk and 1 tbsp Sea Salt Flakes. Mix well again and then set aside.
Roll out 300g Puff Pastry until it is larger than your dish. Make sure to consider the amount of pastry needed to go up the sides.
Use 1 tsp Vegetable Oil to grease the pie dish, including the rim.
Drape the pastry sheet over the dish and gently ease it into the bottom, corners and sides.
Scatter the chopped up boiled egg over the base of the pie.
Scatter the cooked gammon over the egg.
Pour the egg/cream mixture into the pie. Leave a little bit in the bottom of the dish to wash over the pie before baking.
Scatter 50g Grated Mozzarella over the top.
Use a pastry brush to coat the pastry on the rim of the dish with a little of the filling mix.
Roll out the remaining 200g Puff Pastry. Drape over the top of the pie.
Use your thumb to press the layers of pastry together around the dish rim.
Use a sharp knife to trim the excess pastry.
Decorate the pie as you wish. I simply used a fork to crimp the edges and cut a slash in the middle.
Wash the top of the pie with the reserved egg/cream. Turn the oven down to 180c or equivalent and bake for 50 minutes.
Turn out the pie if you’re feeling fancy or serve hot directly from the dish.