What can you do with our Capsicum Relish (other than eat it from the jar!!!)?  We use this in so many ways, it’s a great lower sugar alternative to store bought sauces.  We use it on pizza, parmigiana, sandwiches, breakfast rolls and with steak at a bbq!  But I also love it in my own recipe for a rustic bacon and egg pie.  This tasty stuff turns what might otherwise be a dull recipe into a knock-out hit!

The most delicious bacon and egg pie you could possibly imagine!  A sneaky way to get some veggies in as well.  Super easy to make and amazingly delicious with our secret ingredient – Sweet Flaming Capsicum Relish.

Ingredients:

• 2 sheets puff pastry
• 200 g bacon (diced)
• 1 punnet cherry tomatoes
• 1 jar Sweet Flaming Capsicum Relish
• 10 eggs
• Cooking cream (80 ml)
• 2 large zucchini (grated)
• Low fat tasty cheese (this is better with low fat cheese – trust me!)
• salt and pepper
• balsamic vinegar to serve

Method:

• Pre-heat oven to 180oC
• Prepare fresh ingredients – grate zucchini, chop cherry tomatoes into halves (or quarters), dice bacon, grate cheese
• Line a baking dish with the puff pastry to cover the base and sides (I am using a 24 cm silicon dish, if you are using ceramic or metal you will need to grease the dish first with butter so the pastry doesn’t stick)
• Spread the relish across the bottom – I use about half a jar
• Spread the chopped tomatoes over the base, then season with pepper and salt
• Sprinkle the bacon pieces (in the pictures I also added in some chopped cooked sausages left over from a bbq the night before – totally optional)
• Lightly whisk the eggs, then add in the cream and grated zucchini – stir to combine
• pour the egg mixtures evenly to cover the bacon and tomatoes

Top with grated low fat tasty cheese. I prefer low fat cheese for this recipe, it cooks better than the regular variety….

Place into 180oC oven and cook for approximately 1 hour. The cheese should be browned after this time. Take the pie out of the oven and let it rest for 15 minutes before serving.

Serve with a splash of balsamic vinegar… Enjoy!