Eggs and Bacon Pie

0
Average: 0 (0 votes)
(0 votes)
Eggs and Bacon Pie
share Share
print
bookmark_border Copy URL
Health Score:
6,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in

Ingredients

for
1
For the dough
400 grams Pastry flour
100 grams butter
100 grams Lard
1 teaspoon salt
For the filling
1 kilogram Spinach
Nutmeg
2 tablespoons olive oil
8 eggs
500 grams Ricotta cheese (Italian cream cheese)
70 grams Parmesan (freshly grated)
4 tablespoons olive oil
50 grams streaky Bacon (thinly sliced)
salt
peppers
1 egg yolk (for brushing)
How healthy are the main ingredients?
SpinachRicotta cheeseParmesanolive oilolive oilsalt

Preparation steps

1.

For the dough, knead the flour with the butter and lard with addition of a little water and knead to a firm pastry. Wrap in foil for about 30 minutes and chill.

For the filling, trim the spinach, rinse and blanch in boiling water. Drain and let the spinach cool. Squeeze the cooled spinach, chop finely and mix in a bowl with salt, nutmeg and 2 tablespoons olive oil. Mix in 2 eggs with ricotta and 40 grams (approximately 2½ tablespoons) Parmesan. Add the egg and cheese mixture to the spinach and mix well.

Roll out the dough on a floured surface into a 8-10 mm thick disc, line a springform pan with it and form an edge of about 5 cm (approximately 2 inches) height. Roll out the remaining dough again and cut it to size of the springform pan (to cover the pie at last).

2.

Spread half the slices of bacon on the dough. Place half of the spinach mixture into the mold. Beat the remaining eggs and spread over the spinach mixture. Season with salt and pepper, and place the remaining bacon slices in between. Add the remaining spinach mixture on top.

Cover the pie with the rolled dough, while pressing the edges well and prick the cover several times with a needle. Whisk the egg yolk with a few drops of water and brush the pie with it. Bake in preheated oven at 180°C (fan: 180°C, gas mark 3) (approximately 350°F) for about 60 minutes.

Tags