1. Place flour, butter and a pinch of salt in a food processor. Process until mixture resembles coarse breadcrumbs. With motor running, add iced water, a little at a time, until mixture comes together and forms a ball around blade. Wrap dough in plastic and chill for 30 minutes.




2. Preheat oven to 200°C or 180°C fan. Grease a 20cm springform pan. Cut one-third of dough and roll out to a 20cm circle. Place in refrigerator to use for pie top. Roll remaining dough out to a 30cm circle. Ease into prepared pan. Pastry should come about 4cm up sides of pan. Trim edges. Chill for 20 minutes. Blind bake for 20 minutes (see tip).




3. Scatter bacon and green onion over base of pie. Whisk 1 egg and cream in a small bowl. Season and pour over bacon. Crack 6 eggs, evenly spaced, over filling, making a small well in filling before adding each egg. Be careful not to break yolks.




4. Cover filling with remaining pastry, pressing edges to seal. Lightly beat remaining egg and brush over pastry. Bake for 30 minutes, until filling is set and pastry is golden.

Tip: To blind bake, line pastry shell with baking paper and fill with dried rice or pasta.

The pie may be eaten straight away or allowed to cool, packaged in a freezer bag and frozen. It’s perfect to take on a picnic.