Bacon and Egg Pie

This is kind of similar to quiche, but unlike quiche it is not open top, and uses puff pastry instead of the more common short pastry.

I cheated and used Pepperidge Farms frozen puff pastry, thawed just enough to no longer be frozen but not so much as to get soft and sticky.

Ingredients:

2 sheets of flaky pastry (not sweetened)
6 eggs
2-3 slices of bacon
small onion
sage, rosemary, and thyme (or "herbes de provence" spice mix)
2 tablespoons milk
pinch of salt and pepper
medium tomato
medium mushroom

Instructions:

Lay a sheet of flaky pastry into a pie dish and trim. My pie dish is slightly too large for the sheet so it doesn't quite reach the edges in this picture, which I would avoid if I were making this for some fancy occasion.

Lay the slices of bacon in the dish (cut in half if they're too long to fit). Slice the onion, tomato, and mushroom and lay them on top of the bacon.



















In a separate bowl, mix the eggs, milk, herbs, salt, and pepper. Just a quick mix with a fork is fine, it doesn't need to be beaten. A leaf or two of each herb should be fine.



















Preheat your oven to 400 F. Pour the egg mixture gently into the pie dish.



















Cover the pie with the second sheet of puff pastry and press it down around the edges. If, like me, you were lazy and used frozen sheets of pastry, you will probably have lines from the folds. If you want to be fancy, smooth these out first (BEFORE you put it on the pie). Trim the edges of the pie (again, ideally the pastry should go right to the edge of the pie, not fall short as mine does here). Using a sharp knife, cut a couple of thin slits in the pastry so that steam can escape during cooking.



















All those extra bits of pastry left over from trimming the edges? Hold on to them. Use a sharp knife to cut them into rough leaf shapes; press the knife edge into the pastry (not all the way through!) to make a simple vein pattern on the pastry leaf. A thin spiral of pastry makes a simple rose for the middle of the pie.



















Lay these on top of the pastry, they should stick on their own, although you can dab a bit of the egg and milk mixture underneath if you are worried.
















All done! Put the pie in the oven to bake for about half an hour at 400 F.



















The pie can be eaten warm, but I prefer it cold. This is a great dish to take on a picnic, and take the left overs to work for lunch.

Nom!