Low maintenance Bacon and Egg Pie

I've been meaning to share this recipe for a while as the be all and end all of your picnic or Pot Luck problems.

I discovered this recipe in the Comfort recipe book a while ago, and it is now a standard. It takes no time to whip up and I challenge you to find anyone who doesn't like bacon and egg pie. The thing I love the most about this recipe is the lack of dishes. No fry pan required, no cups for beating or bowls for mixing. Just a chopping board, knife, grater and the tin you cook it in. Love it.

Process as follows:
Turn on oven to about 210 degrees. (the suggestion in the recipe was to put an oven tray in the oven whilst its heating so tray gets hot and then when you put the pie in and place on tray, this helps cook the bottom pastry of the pie. Not sure how sound the theory is but hey - it works so lets not mess with it.)
I use frozen flaky puff pastry - its about ease after all. 2 sheets needed. Defrost the pastry. I have been using a square tin because the pastry is square (less effort = more smiles). Of course you can roll the pastry to fit a circular tin and it will look much nicer, but I'm all for minimising the time to make this. Plonk one sheet of pastry in a greased tin to form the base and sides of pie.

For the filling:
- Grate some cheese and throw into the pastry case (about 1 cup I guess - but depends on your taste). [Grater goes to dishwasher.]
- Thinly slice bacon (4 rashers) into strips and then bits, and throw on top of cheese. Note - no prior cooking required. Yay.
- Then crack 6-7 eggs whole straight on top of the bacon (recipe said 9 eggs but seemed a bit full on and my pie was smaller - I used 6-7 depending on size). Egg will slop around a little but try not to break the yolks. Space out the yolks around the pie and let the whites dribble into the other areas. At this point I keep aside a teeny bit of one of the eggs to glaze the pastry at the end - this is likely to mean one of your eggs will break but hey - who cares.
- Chop up some basil and parsley and sprinkle on top of eggs. Salt and pepper if you wish (I usually forget this stage but I encourage you to remember it).
- Thinly slice tomato and place slices on top of eggs/herbs. [Chopping board and knife to dishwasher.]
- Throw on the top of pastry. Press pastry lid and sides together to seal pie - use a fork if necessary. I usually use a little strip of extra pastry to make a + decoration on top - do whatever you feel. Brush pastry with leftover egg to make sure pastry top looks browned and delicious.

Then throw in oven for about ~45-50mins at about 200 degrees. [wipe bench]
Take out from oven and if you think its fine, leave in tin for 5-10mins. Turn out of tin and place on cooling rack to dry.

Honestly, so easy and so yummy - you feel guilty when someone compliments you on this one.