Bacon and egg pie 🥓🥚🥧

Ingredients 1 large leek 50g butter 1 Tbsp olive oil 500g smoked streaky bacon 3 cloves garlic, finely diced Salt and pepper to taste 11 eggs (8 for the pie, 2 for the cream and one for the glaze) 300ml cream 1/2 nutmeg, grated 3 sheets shortcrust pastry 1/2 bunch chives, finely sliced Handful parsley leaf, finely sliced Method Cook the filling Preheat your oven to 180°C (350°F) fan bake. Cut the leek by sliced in half lengthwise, then sliced thin and wash well Dice the bacon keeping about 100g grams of whole pieces For the filling, start by melting the butter in a medium pan, on medium heat. Once melted, add the olive oil, leek and season with salt. Gently sauté for 5 minutes. Next, add the diced garlic, followed by the diced bacon, keeping the whole pieces aside for the pie assembly. Cook this for 5 minutes and then add the nutmeg and black pepper. Remove from the heat and set aside. Prep and cook the pie Use oil spray to lightly coat a 23cm springform cake tin, then line with shortcrust pastry on all sides. To the cake tin add half of the leek and bacon mixture. Top with half of the chopped herbs. Make indents in 8 spots in the bottom layer of the leek mixture and crack 8 eggs into them. Lightly season the eggs with a pinch of salt. Sprinkle over most of the remaining herbs, followed by the rest of the bacon and leek mixture. Lay the remainder of the bacon over the top in an even layer to cover the surface. Top with the rest of the herbs. In a separate bowl, mix together the cream and 2 eggs and season with salt. Now pour the cream and egg mixture over top, covering the bacon. Top with another piece of pastry, crimp well on the edges and brush with the remaining beaten egg. (if you have a couple of spare pieces of pastry and want to be fancy, place them in a pattern on top, then re-brush these lightly with the egg mixture after). Bake in a 180°C (350°F) oven for 50-55 minutes or until golden brown and cooked through. When cooked, remove and let it sit for 20-30 minutes before you remove the mould. This pie is delicious served warm or even cold the next day