Bacon and Egg Pie
 
Makes 1 (9-inch) pie
Ingredients
  • 1 (16-ounce) package bacon, chopped
  • 1 (14-ounce) box frozen puff pastry*, thawed
  • 4 plum tomatoes, cut into ¼-inch-thick slices
  • 19 large eggs, divided
  • ½ cup ketchup
  • ¼ cup Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ¼ cup chopped fresh parsley
  • 1 tablespoon heavy whipping cream
Instructions
  1. Preheat oven to 400°.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove from skillet, and let drain on paper towels.
  3. On a lightly floured surface, unfold 1 sheet of pastry; roll into a 14-inch square.
  4. Fit dough into bottom and up sides of a 9-inch springform pan, letting excess pastry hang over sides of pan. Arrange tomato slices in a single layer over pastry. Crack 18 eggs over tomatoes, being careful not to break yolks. Sprinkle chopped bacon over eggs.
  5. In a small bowl, stir together ketchup, Worcestershire sauce, and mustard. Drizzle over bacon; sprinkle with parsley.
  6. On a lightly floured surface, unfold remaining sheet of pastry. Roll into a 12-inch square. Place pastry over mixture in pan; trim pastry to within 1 inch of sides of pan. Press top and bottom pastry together, and fold over edges into pan, pressing edges against sides of pan.
  7. In a separate small bowl, whisk together remaining egg and cream. Brush over pastry; cut 4 small vents in top of pastry to release steam.
  8. Bake until center of pie is puffed and set, 45 minutes to 1 hour, covering with foil halfway through baking to prevent excess browning, if necessary. Let stand for 15 minutes before removing sides of pan. Cut into wedges to serve.
Notes
*For testing purposes, we used Dufour Pastry Kitchens Classic Puff Pastry.
Recipe by Victoria at https://victoriamag.com/bacon-egg-pie-recipe/