Tortilla Bacon & Egg Pie
YIELD
~500-600ML
PREP TIME
00:35
COOKING TIME
00:35
INGREDIENTS
- 6 rashers streaky bacon, cooked
- 2 cups baby spinach
- 1 box mini tomato
- 6 eggs
- a bunch of Italian parsley, roughly chopped
- 1½ cup grated cheddar cheese
- 1 cup milk
- Salt
- pepper
- 4-5 wraps
- Butter to grease the pie dish and brush the pie, melted
METHOD
- Preheat oven to 180C. Grease a cake tin or large pie dish with butter.
- Microwave the tortilla for 40-50 seconds to soften. Lay a tortilla on the bottom of the prepared pie dish. Brush the top with extra butter and pile another one on top but up the side to reach the top on the tin. Repeat and layer as many as necessary to completely cover the sides. Blind Bake for 10-15 minutes.
- While the tortilla pie case is in the oven, make the filling. Mix eggs, cheese, milk and parsley. Season to taste. Fry the bacon in a non-stick frying pan until cooked and golden.
- Arrange the bacon, spinach and tomato over the base. Pour over the egg & cheese mixture.
- Bake in the oven for 35 minutes or until set and golden.
