Ok, so it's not technically a pie as there is no lid but this is what we called when I was growing up. Many thanks to my lovely Mum Eve for the recipe!
Serves 4-6 approx 42p-63p per person
Prep time 20 minutes Cooking time 25-30 minutes
1 sheet ready rolled shortcrust pastry
4 rashers smoked streaky bacon
1 small onion, finely chopped
50g cheddar cheese, grated
Pre-heat the oven to Fan180C/200C/Gas6.
Roll out the pastry to the thickness of a £1 coin.
Line a pie or tart tin with the pastry, then place a piece of greaseproof paper or foil on top. Add some baking beans
or uncooked rice on top of the paper/foil.
Bake the pastry case blind for about 15 minutes or until it just starts to colour. Remove from the oven & trim of
the excess pastry.
Make the filling. Fry the bacon until golden, then the onion until soft. Set aside on some kitchen paper.
Beat the eggs with 2tbsp milk & season with pepper.
Place the bacon & onion in the bottom of the pastry case then sprinkle over the cheese.
Carefully pour over the beaten egg.
Place in the oven for 25-30 minutes, once cooked the top should be browned & feel firm.
Serve hot or cold.