Cheddar Egg Pie With Bacon And Tomato

• 4 strips bacon
• 2/3 cup flour
• 6 tbsp cold unsalted butter, chopped
• 1/2 lb cherry tomatoes, halved
• 2 oz baby spinach leaves
• 4 None large eggs, lightly beaten
• 2 oz Cheddar cheese, grated
• None None fresh dill sprigs, to garnish
• None None salad, to serve

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment paper. Arrange bacon in single layer on baking sheet. Bake 6-8 mins, until crisp.
2. Meanwhile, for the pastry, place flour and butter in a food processor and pulse into crumbs. Add 1 tbsp cold water and pulse until dough comes together, adding more water as needed. Knead on a lightly floured surface until smooth. Wrap in cling wrap and chill 20 mins.
3. Roll out pastry to an 8 inch round between 2 sheets of parchment paper. Arrange bacon, tomatoes and spinach on top, leaving a 1 inch border. Fold edges around filling, leaving center exposed. Season eggs to taste and pour on filling. Sprinkle with cheese. Slide pie onto hot baking sheet and bake 20-25 mins, until golden. Cut into wedges and garnish with dill. Serve with salad.

bacon, flour, butter, cherry tomatoes, baby spinach, eggs, cheddar cheese, dill sprigs, salad

Taken from recipes-plus.com/api/v2.0/recipes/29403 (may not work)