Picnic Pie

Mum called it Picnic Pie .

Back then it was greeted with great excitement at pot luck teas as a tastier and lighter version of bacon and egg pies.

Now it would probalby be called a quiche.

Pastry – filo or flakey.

Bacon,    1 or 2 onions,  6 -8 eggs,  

corn, grated cheese,  mixed herbs. 

Any other vegetables eg tomato, red pepper, asparagus . . .

Put bacon and roughly chopped onion into kitchen whizz  & process briefly until chopped but not pureed.

Add eggs & process.

Mum used to make her own pastry, I used to too but – partly because it’s lower in fat and patrly because it’s easier – I buy filo pastry now.

Line a pie dish with pastry (four or five sheets of filo pastry, each sheet lightly greased with melted butter, is plenty).

Sprinkle with mixed herbs (about 1 teaspoon).

Sprinkle with corn and grated cheese (as little or much as you like) and other vegetables.

Pour in egg mixture and bake for about 20 mintues at 180 degrees.

Mum used the same mixture to make cheese boats:

Line muffin tins with thin sliced bread, butter side down, pour in mixture as for the pie and cook 180 degrees for about 10 minutes.