Bacon & egg pie

puff pastry 4 slices bacon, rinds removed, sliced
1 cup frozen peas, thawed
8 large eggs
salt and pepper

Roll out the pastry and place in a pie dish. Beat the eggs, salt and pepper lightly with a fork. Place in the pastry. Add the bacon and the peas (this is an open pie version).
Chill in the refrigerator for 30 minutes.
Bake 180C for 45 minutes until golden brown.

About Bacon & Egg Pie
Kiwis for decades have tasted at least one version of bacon & egg pie. I still to this day I bake it as my mother did, open with no lid, baked in an enamel dish, where we have it hot one night and then cold the following day often in a school lunch. This is a versatile dish; the optional additions are peas, potatoes, tomatoes, cheese, onions and herbs. Bacon and egg pie is perfect for picnics.