- Serves 6
Use plain slices of white bread to make a pie! We bet you've never thought of this hack for pastry-less pie. Yum!
- 75 g butter, chopped, room temperature
- 250 g middle bacon rashers, trimmed, chopped
- 1 onion, finely chopped
- 250 g punnet cherry tomatoes, halved
- 12 large slices white bread
- 4 eggs
- ¾ cup milk
- ¼ cup fresh parsley, chopped
- 2 tsp dried Italian herbs
- ¾ cup finely grated Parmesan
- salt and pepper, to taste
- Melt 25g of the butter in a large, non-stick frying pan over a medium to high heat until bubbling. Add bacon and onion. Cook, stirring occasionally, until soft. Add tomatoes. Cook, stirring occasionally, for a further 2 minutes, or until tomatoes are warm. Transfer to a bowl. Cool slightly.
- Meanwhile, cut crusts from bread. Cut five slices into 4cm pieces. Reserve. Spread one side of remaining slices with remaining butter.
- Line base and three quarters of the way up the side of a 20cm springform pan (base measuring 18cm) with remaining bread slices, buttered-side down. Place on an oven tray
- Whisk eggs, milk, parsley, dried herbs and ½ cup of the parmesan in a large bowl until combined. Add bacon mixture and chopped bread. Season with salt and pepper. Stir until just combined. Stand for 5 minutes to soak.
- Pour egg mixture into bread case. Sprinkle with remaining parmesan.
- Cook in a moderate oven (180°C) for about 45 minutes, or until set. Remove from oven. Stand for 5 minutes in pan.
- To serve, remove side of pan. Cut into slices.
Don’t soak the bread mixture for longer than 5 minutes before cooking.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||17.0 g|
|Total carbohydrates||47.0 g|
|- Sugars||8.3 g|
|Dietary fibre||3.4 g|