Bacon pie.

Delicious Bacon and Zucchini Pie

Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Servings: 4-6

Who doesn't love a warm and hearty pie? This bacon and zucchini pie recipe combines simple, flavorful ingredients, bringing a savory taste that will win over the whole family. It's perfect for a quick dinner, a lunch at the office, or even for a gathering with friends. Besides being delicious, this recipe is also a great way to creatively use vegetables.

The history of pie is fascinating, with deep roots in the culinary traditions of many cultures. These dishes have been used over time to preserve food and enhance its flavor. Today, pies are a symbol of comfort and conviviality, bringing people together around the table.

Ingredients:
- 2 sheets of puff pastry
- 1 package of bacon (approximately 200-250 g)
- 1 small zucchini (approximately 200 g)
- 1 medium onion
- 2 boiled eggs
- 1 small jar of tomato paste (approximately 200 g)
- 1 raw egg
- 6-7 slices of cheese
- 1 clove of garlic
- Salt, to taste
- 50 ml sunflower oil or olive oil

Preparation steps:

1. Preparing the pastry sheets: Take the pastry sheets out of the freezer 30 minutes before you start preparing. Make sure to let them thaw at room temperature for easy handling.

2. Sauté the vegetables: In a large skillet, add 50 ml of oil and heat it over medium heat. Add the chopped onion and crushed garlic clove. Sauté until the onion becomes translucent and slightly golden, about 3-5 minutes.

3. Add the zucchini: Cut the zucchini into small cubes and add it to the skillet. Cook for 5-7 minutes, stirring occasionally, until it becomes soft.

4. Adding the bacon: Cut the bacon into thin strips and add it to the skillet. Continue cooking until the bacon becomes crispy, about 5-7 minutes.

5. The tomato sauce: Add the tomato paste, mixing well to incorporate all ingredients. Season with salt to taste and let the mixture simmer for 2-3 minutes, then turn off the heat.

6. Preparing the eggs: Peel the boiled eggs and chop them finely. Add them to the vegetable and bacon mixture, stirring gently to avoid breaking them.

7. Assembling the pie: Preheat the oven to 170 degrees Celsius. Place one sheet of pastry on a baking tray lined with parchment paper. Prick the sheet with a fork to prevent puffing. Spread the bacon and zucchini filling evenly over the pastry sheet. Place the cheese slices on top.

8. Covering the pie: Place the second sheet of pastry over the filling. Beat the raw egg and, using a brush, glaze the entire surface of the sheet. Create a small hole in the center of the pie to allow steam to escape during baking.

9. Baking: Place the tray in the preheated oven and bake for 20 minutes or until the pie is golden and crispy.

10. Serving: Once the pie is baked, remove it from the oven and let it cool for a few minutes before slicing. Serve the pie warm, alongside a fresh salad or a side of Greek yogurt for a refreshing contrast.

Practical tips:
- If you like it spicy, you can add a little chili pepper to the vegetable mixture.
- Instead of zucchini, you can try using spinach or mushrooms for a different version.
- This pie can also be served at room temperature, making it perfect for a picnic or a party.

Nutritional information (per approximate serving):
- Calories: 350-400 kcal
- Protein: 18 g
- Carbohydrates: 30 g
- Fat: 20 g

Frequently asked questions:
1. Can I use store-bought pie crust?
Yes, it’s a convenient option and will save time.

2. How can I make the pie healthier?
Replace the bacon with turkey ham or tofu for a vegetarian option.

3. What other ingredients can I add?
You can add olives, bell peppers, or even feta cheese for an extra flavor boost.

This bacon and zucchini pie is not only easy to make but also an explosion of flavors that will bring a smile to your loved ones' faces. Experiment and adapt the recipe to your preferences! Enjoy!