Bacon-and-Egg Pie David Frank • December 21, 2012 Bacon-and-egg pie is a little like a quiche except you leave the eggs whole instead of blending into a custard.

6 bacon rashers. 2 teaspoons cooking oil. 1 onion, finely diced. 1/4 red capsicum, finely diced. 12 eggs. 2/3 cup cream. 1 cup corn kernels ...

Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, until any liquid from the meat has been driven off. Leave to cool completely. Preheat the oven to 200C/400F/Gas 6.

This bacon and egg pie is great for Sunday brunch and indeed left over for Monday lunch at work! I made this recipe about three or four years ago on tv and, of all the things I’ve made, it must ...