Shortcrust pastry made with 250g flour. I actually blitzed some leftover spicy tortilla chips (about 50g) and substituted them for some of the flour - it worked and added a bit of texture to the pastry.
1 onion, finely chopped
2 small courgettes, diced
500g cooking bacon
2 large eggs, beaten
chopped parsley or other herbs
Fry the bacon in its own fat, pouring off excess liquid, then add the onion and courgette and fry until golden and slightly softened and not liquidy. Set aside to cool.
Beat eggs and herbs together, season with pepper (not salt as the bacon is salty enough)
Roll out the pastry into 2 discs, line a pie dish with one, then put the bacon mixture in, then pour over the beaten egg mixture. Put the lid on and crimp the edges together.
Bake for about 30 minutes at 180 fan.
We preferred it cold the next day, but it was nice lukewarm with some fresh veg.
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