Greens, Eggs and Ham Breakfast Pie

For when toast just won't cut it.



Greens, Eggs and Ham Breakfast Pie
adapted from Karen Martini's Feasting
Serves 4 - 6

2 tablespoon olive oil
3 leeks, thinly cut
1/2 brown onion, finely chopped
2 cloves garlic, minced
Salt and pepper
80ml water
300g baby spinach leaves, shredded
2 1/2 tablespoons pouring cream
20g unsalted butter
Puff pastry, enough to line the base and sides of  a 24cm, 5cm deep springform tin (homemade or store-bought)
5 eggs
4 thin slices pancetta
1/4 cup finely snipped chives

Preheat the oven to 220C (fan-forced). Slip a pizza stone or heavy based baking tray into the oven to heat it up.

In a medium saucepan, heat the oil and add the leeks, onion and garlic. Season with salt and pepper and cook for 10 minutes, until really soft. Add the water and cook for a further 10 minutes. Add the spinach, cream and butter and cook for another 5 minutes, until it becomes a thick paste. Puree with a stick blender until it is smooth and set aside to cool. Once cool, add 1 egg and whisk to combine thoroughly.

Line the base and sides of a 24cm, 5cm deep springfrom tin with puff pastry. Spread the leek mixture over the pastry. Crack the remaining eggs over the leek mixture and strew the pancetta here and there. Sprinkle with chives. Roll the edges of the pastry down, over itself,  to the level of the filling. Place the tin on the preheated pizza stone or baking tray and bake for  45- 50 minutes, or until cooked through and the pastry is golden.