pumpkin, bacon & feta ‘impossible’ pie

A couple of months ago I stumbled across a gorgeous ‘impossible pie’ recipe and fell in love.  Not only was this delicious pie chock full of crisp golden bacon, molten cheese and fresh zingy herbs but the pie actually managed to create its own pastry crust as it baked.  Genius.  Ever since I have been meaning to bake it again and thanks to  a large chunk of pumpkin nestled in the vegetable crisper this mornign I decided to reinvent our beloved pie and create a pumpkin, bacon and feta version.

I didn’t think we could top our original version but the addition of roasted, golden, almost charred pumpkin brings a delicious sweetness to the pie that contrasts the crispy bacon so wonderfully.  Today rather than a handful of fresh herbs this pie traveled down a more savory path with the addition of wafer thin coins of mellow but zingy spring onions strewn through out.  I also replaced the original versions Parmesan with a good chunk of freshly grated cheddar and crumbling of deliciously creamy danish feta and as the pie baked it filled the kitchen with the gorgeous appetite inducing aromas of bacon and eggs.

To serve, I sliced the still warm pie into long thick finger sized chunks big enough for Grace to handle and eat easily and tossed together a simple salad of fresh rocket and sliced cherry tomatoes.  Grace just like the original adored this pie and devoured her slice and salad eagerly for lunch.

To create your own ‘impossible’ pie filled with pumpkin, bacon and feta simply…

Start by spreading the chunks of pumpkin and chopped bacon over an oven tray lined with baking paper.  Drizzle with a little olive oil and pop into a preheated 180°C (350°F) oven for 15-20 minutes, or until the bacon and pumpkin and cooked and slightly golden.

Meanwhile, in a large bowl place the eggs and flour and slowly whisk to combine.

Add milk and whisk to combine.

In a large pie dish lined with baking paper place the roasted pumpkin, bacon, cheddar, feta and spring onions.

Pour over the flour/milk mixture and cover with foil.  Place into a 180°C (350°F) oven and bake for 30 minutes.  Remove foil and bake for a further 10 minutes until the pie is cooked and golden.

Serve warm or at room temperature alongside a simple rocket and cherry tomato salad.

Pumpkin, bacon & feta ‘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.

INGREDIENTS

1/4 small pumpkin, peeled and chopped into small cubes

1 bacon rasher, finely chopped

1 tablespoon olive oil

3 eggs

1/2 cup self raising flour sifted

1 1/2 cups milk

2 spring onions, finely chopped

1/2 cup grated cheddar cheese

1/2 cup danish feta, crumbled

METHOD

Preheat oven to 200°C.

Line a baking tray with paper, place pumpkin and bacon on tray, drizzle with oil and bake for 15-20 minutes or until cooked and a little golden.

Meanwhile, place the eggs and flour in a bowl and whisk well to combine.  Gradually add the milk and whisk to combine.

Place the pumpkin, bacon, spring onions, cheddar and feta in a 24 cm round ovenproof  baking dish lined with baking paper.  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 salad of rocket and cherry tomatoes.

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 sweet potato & feta frittata

 bacon, herb & cheese impossible pie

 shepherd’s pie