Layered Breakfast Pie

Ingredients

• 2 sheet low fat shortcrust pastry thawed
• 1 tbsp oil
• 150 g onion thinly sliced
• 125 g shortcut bacon chopped
• 120 g grated low fat cheddar cheese
• 4 hardboiled eggs
• 20 g baby spinach
• 3 eggs lightly beaten
• 340 mL NESTLÉ CARNATION Light & Creamy Evaporated Milk 340ml

Instructions

1. 1

   preheat oven to 170ºc/150ºc fan forced.

2. 2

   using the base of a 20cm springform pan, cut a circle from one sheet of pastry. cut the remaining sheet into 3 even strips, each about 6cm wide.

3. 3

   grease base and sides of the springform pan. place pastry circle in the base. arrange remaining pastry strips around the edge of the pan, to form pastry case. trim excess pastry to fit neatly. press edges to seal.

4. 4

   heat oil in a medium frying pan over medium heat. add onion, cook 4 minutes. add bacon, cook a further 3 minutes. cool slightly.

5. 5

   sprinkle cheese over base, add hardboiled eggs, spinach and bacon mixture. pour over combined eggs and NESTLÉ CARNATION Light & Creamy Evaporated Milk. bake 60 minutes or until just set.