Egg and bacon pie

Egg and Bacon Pie
Ingredients
For the crust:

• 2 cups (250g) all-purpose flour
• 1 teaspoon salt
• 1/2 cup (115g) cold unsalted butter, cut into small pieces
• 1/4 cup (60ml) ice-cold water

For the filling:

• 6 slices of bacon, diced
• 2 large onions, diced
• 3 cloves of garlic, minced
• 4 large eggs
• 1 cup (250ml) heavy cream
• Salt and pepper, to taste
• Fresh parsley or chives, chopped (optional)

Instructions

1. Make the crust: In a large bowl, combine the flour and salt. Add the cold butter and use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs. Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the oven: Preheat the oven to 375°F (190°C).
3. Roll out the crust: On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3 mm). Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
4. Prepare the filling: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet with a slotted spoon and set aside. Add the diced onions and minced garlic to the skillet and cook until the onions are translucent.
5. Assemble the pie: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the cooked bacon, onions, and garlic. Pour the egg mixture into the prepared tart shell.
6. Bake the pie: Bake the pie for 35-40 minutes, or until the edges are golden brown and the center is set.
7. Serve: Serve the egg and bacon pie warm, garnished with chopped fresh parsley or chives if desired.

Nutrition Information (approximate)
Per serving (assuming 6-8 servings):

• Calories: 300-350
• Fat: 20-25g
• Saturated fat: 10-12g
• Cholesterol: 150-180mg
• Sodium: 400-500mg
• Carbohydrates: 15-20g
• Fiber: 1-2g
• Sugar: 5-7g
• Protein: 15-20g

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