Looking for a pie that creates its own crust? Impossible you say? Well I have the recipe just for you, bacon herb and cheese impossible pie. This pie is perfection, yes not only does this little bacon studded number create its own delicious layer of delectable pastry buts it super simple to prepare and can be ready for the oven in less than fifteen (make that less than 5 if you opt for ham instead of bacon).
I came across this recipe whilst flicking through one of my favourite magazines, the Donna Hay kids magazine and when I noticed the word ‘impossible’ and realised that this pie creates its own crust I knew I had to make it. And I am so happy that I did, not only is this recipe super delicious and an awesome lunch box filler but the recipe itself is incredibly versatile and I now have an infinitely adaptable recipe that can use up whatever I have laying around in my fridge and pantry.
My version of the recipe begins with baking three bacon rashers with a tiny drizzle of garlic infused olive oil. I add the oil not for lubrication but for flavour, the slight hint of mellow garlic is divine. The rashers spent ten minutes in a hot oven and filled the house with the smell of bacon. I pulled them from the oven just as they reached the stage of being cooked, slightly charred and caramelised and then placed the slightly cooled rashers onto a wooden board and roughly chopped into chunky juicy pieces.
Whilst the bacon was cooking, I whisked together the eggs and flour until lusciously smooth and then slowly added the milk, whisking continuously until all was combined. I also lined a pie dish with a little paper ready for the pie.
To assemble the pie, I spread the chopped herbs, bacon and cheese along the base of the pie dish and poured over the egg mixture. Done. Off to the oven the pie went covered in foil for thirty minutes. It spent another ten minutes in the oven, foil free where it browned and caramelised beautifully.
As the pie cooled nestled on the kitchen bench I pulled together a super simple green salad dressed in a little olive oil and lemon zest. When just cool enough to handle, I sliced the pie into finger sized pieces and Grace and I enjoyed lunch on the balcony appreciating the clear blue sky and warm pie in our full bellies.
Bacon, herb & cheese ‘impossible’ pie
Adapted from Donna Hay Kid’s issue, number 9
Note: If you are really time poor please feel free to use ham instead of bacon. That way you can skip the bacon baking process and save ten minutes or so.
1 tbsp garlic infused olive oil
3 bacon rashers
½ cup fresh herbs, chopped (I used parsley and chives)
1/2 cup self raising flour sifted
1 1/2 cups milk
1 cup grated cheese (I used parmesan but cheddar would be divine also)
Preheat oven to 200°C.
Line a baking tray with paper, place bacon on tray, drizzle with oil and bake for 10 minutes or until cooked and a little golden. Remove from oven, allow to cool slightly and roughly chop.
Meanwhile, place the eggs and flour in a bowl and whisk well to combine. Gradually add the milk and whisk to combine.
Place the bacon, herbs and cheese in a lightly greased 24 cm round ovenproof baking dish. Pour over the milk mixture, and cover loosely with aluminium foil. Bake for 30 minutes, uncover and cook for a further 10 minutes or until cooked through and slightly golden. Serve warm with a green salad.