Baked Egg and Spinach Pie with pancetta

Name: Baked Egg and Spinach Pie with pancetta
Yield: Serves 8
Ingredients: 1¾ cups (405 g/13 oz) English spinach, blanched; 16 slices pancetta (or bacon); 1 tablespoon vegetable oil; 2 teaspoons freshly ground black pepper; 1 cup (125 g/4 oz) grated (shredded) cheddar cheese; 2 teaspoons sea salt; 1 cup (250 g/8 oz) sour cream; 1 medium brown (yellow) onion; 12 eggs; 1¾ cups (405 g/13 oz) cottage cheese

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

This pie can be served with Roast Tomatoes or mushrooms. You will need to make the pie the day before serving as it is not possible to cut it into slices when it is warm.

Ingredients

1 medium brown (yellow) onion
1¾ cups (405 g/13 oz)

Breakfast

Method

PREHEAT THE OVEN to 180°C (355°F). Butter and then line with baking paper a 20–25 cm (8–10 in)