BACON AND EGG PIE

1 quantity or 250 g shortcrust pastry

Filling
6 eggs
1 cup milk
4 rashers bacon chopped
1/3 cup grated aged cheddar cheese
2 tablespoons chopped chives
1 tablespoon chopped dill
2 teaspoons Dijon mustard
cracked black pepper
6 thin rashers bacon, rind removed

Roll out pastry on a lightly floured surface until it's 3mm (1/8 inch) thick. Place pastry in a 25 cm (10 inch) pie dish and trim edges. Refrigerate for 30 minutes. Prick base of pastry and line with non-stick baking paper. Fill shell with baking weights or rice and bake at 180C (350F) for 5 minutes. Remove weights and paper, and cook for a further 5 minutes. (This process keeps the pastry crisp when adding wet ingredients to the pastry shell.) Place eggs and milk in a bowl and whisk to combine. Add bacon, cheddar, chives, dill, mustard and pepper and mix to combine. Pour mixture into pastry shell, top with thin bacon rashers and bake at 160C (315F) for 35-45 minutes or until pie is set. Serve in hot or cold wedges with a peppery rocket (arugula) salad. 

Serves 6.

[The New Cook, Donna Hay]