French Cheese and Bacon Pie
A savory tart featuring a homemade crust filled with bacon, mushrooms, and bell peppers, baked with a custard.
Ingredients
cake flour
egg yolk
unsalted butter (A)
salt (A)
water
whole egg
cheese powder (B)
fresh milk
heavy cream (B)
bacon (cut into small dice)
red bell pepper (seeded, washed, cut into small dice)
yellow bell pepper (seeded, washed, cut into small dice)
mushroom (washed, sliced)
black olive (sliced)
salt
to taste
white pepper
to taste
shredded cheese
Instructions
1
Preheat the oven
Preheat the oven to upper/lower heat 200°C.
2
Make the pie crust
Place all ingredient A into a steel bowl, mix by hand until a dough forms, then let rest for 10 minutes. Remove, place on a clean work surface, divide into 2 equal portions, roll each portion flat with a rolling pin, and line a small oval mold. First use a spatula to press against the edges of the mold and trim off the excess dough, then gently press the dough so it adheres to the mold. Place in the preheated oven and bake for about 6 minutes, then remove. The pie crust is now complete.
3
Make the egg mixture
Place all ingredient B into a steel bowl, mix well into an egg mixture, and set aside.
4
Prepare the filling ingredients
Dice the bacon; seed and wash the red and yellow bell peppers, then dice; wash the mushrooms and slice along with the black olives, and set aside.
5
Sauté the filling
Heat a pan over medium heat without oil. Add the bacon dice directly and fry until the fat renders. Add the mushroom slices, black olive slices, and red and yellow bell pepper dice, and stir-fry briefly. Finally season with salt and white pepper to finish the filling, and set aside.
6
Assemble and bake
Place an appropriate amount of filling into the baked pie crust, then pour in the egg mixture until 80% full. Sprinkle with shredded cheese and bake in the oven at upper/lower heat 185°C for about 12 minutes.
