Pies & Tarts

Egg and Cheese Strudel


1 package (14 oz/397 g) frozen puff pastry, thawed
½ lb (397 g) back bacon or ham, thinly sliced
8 eggs
3 tbsp (50 mL) green onions or chives, finely chopped
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
1 tbsp (15 mL) water or milk


Preheat oven to 400°F (200°C). Divide pastry in half. Line one 9-inch (1 L) quiche dish or pie plate with pastry. Arrange ½ of the back bacon or ham over the pastry base. Break 7 eggs into pie. Break yolks with fork but do not stir yolks and whites together. Sprinkle onion, salt and pepper over eggs and top with remaining back bacon or ham. Cover with pastry. Beat remaining egg with water and brush over top of pie. Bake in 400°F (200°C) oven for 25 to 30 minutes. Serve hot or cold.

Makes 6 servings.

Nutrients per serving:

Calories: 587.6
Carbohydrate: 31.9 g
Protein: 29.3 g
Fat: 37.5 g
Sodium: 1429.5 mg