WELSH CHIPPLE AND BACON PIE
Posted for the World Tour 2005 event. Chipple is Welsh for scallion. The source is Recipes From a Country Kitchen by Marika Tenison Hanbury.
Provided by PanNan
Categories Breakfast
Time P2DT2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Roll out the pasty and line a 9 inch buttered quiche dish. Press buttered foil over the pastry and bake 10 minutes until pastry is firm.
- Reduce heat to 350F, remove foil, and bake pastry for an additional 10 minutes until crisp (but not brown). Remove from oven and cool.
- Heat heavy frying pan, add bacon and cook over medium heat for 5 minutes. Remove bacon pieces from pan with a slotted spoon and drain on paper towels. Arrange the bacon in the pie shell.
- Add scallions to the bacon drippings in the pan, and cook over low heat until soft and transparent. Remove scallions from the pan and arrange over the bacon.
- Beat eggs with cream cheese until smooth. Mix in parsley and season well with salt and pepper. Pour mixture over the bacon and scallions.
- Place pie in the oven and bake at 350 for 20 - 30 minutes, until the eggs are just set. (Cover the edges with foil if they're getting too brown.).
- Serve warm.
Nutrition Facts : Calories 277.6, Fat 20.4, SaturatedFat 7.1, Cholesterol 143.2, Sodium 296.3, Carbohydrate 15.7, Fiber 1.5, Sugar 1, Protein 7.8
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