Breakfast Pie

Serves 2


  • 1 sheet short crust pastry, refer recipe below
  • 1 tbsp. oil
  • 1 medium onion, chopped
  • 1 MAGGI cube fortified
  • 8 Short bacon slices, chopped
  • 1 cup grated low fat cheese
  • 2 Hard boiled eggs, peeled
  • 1 cup baby spinach leaves, blanched & roughly chopped
  • 2 Eggs, beaten
  • 300ml Milk
  • handful of chives, finely chopped
  • 1 egg, lightly beaten for egg wash


  1. Preheat oven to 180ºC. Place the baking tray in the oven.
  2. Heat oil in a medium frying pan over medium heat. Add onion, cook 4 minutes. Add bacon, cook a further 3 minutes or until lightly coloured then remove and cool slightly.
  3. In a mixing bowl, stir in eggs and milk, and then stir in the chives and spinach. Season with MAGGI cube Fortified. stir to combine
  4. Grease base and sides of the baking dish. Line the dish with the puff pastry, gently pressing the pastry down so it fits in all the corners. Trim excess pastry hanging over the rim of the dish to fit neatly. Press edges to seal.
  5. To assemble, sprinkle cheese over base, add hardboiled eggs, and bacon mixture. Pour over the combined eggs and milk mixture then jiggle the dish a little to get rid of any air pockets.
  6. Place the pie on the hot baking tray and bake for 20 minutes, then reduce the oven to 150ºC. and bake for a further 20 minutes,
  7. Bake 60 minutes or until just set or until the pastry is light golden brown. Serve hot.