This could be a good one for the vegetarians. If you cheated and used store bought pastry instead of making your own, this would be a really quick and easy pie to make.
I don’t remember Mum making these, but she used to make sweet corn patties which were always one of my favourites. For those she used sweet corn kernels, for these pancakes you use creamed corn so you’d get a smoother mixture. I think I’ll give them a try, they sound good. Convert -10oz can to 310g size.
Mum used to make Egg and Bacon Pies all the time, but also made this Quiche Lorraine recipe when she wanted something a bit fancier. The difference between an egg & bacon pie and a quiche lorraine is that for a quiche the eggs are beaten together with cream and milk and poured into the base on top of the bacon. While for the more basic egg & bacon pie you just break the eggs top of the bacon. As a result a quiche has a much lighter filling than the more rustic egg & bacon pie. Whichever one you go for, they’re both really great.
- 15g butter
- 1 onion, sliced
- 100g bacon
- 20cm uncooked shortcrust pastry case
- 2 eggs, beaten
- Salt, pepper
- 150ml fresh cream
- 75ml milk
- 175g cheddar cheese, grated
Melt butter and fry bacon and onion until soft. Place in pastry case. Beat remaining ingredients together and pour over bacon and onion. Bake at 190c for 30-40 minutes. Serve hot or cold.