1-Step 1: Making the Pastry: Combine 2 cups plain flour (sifted), 1/4 teaspoon salt, and 145g chopped cooking margarine in a food processor until the mixture looks crumbly. Add 1 egg yolk and 2 tablespoons iced water, then process until the dough begins to form. Knead it gently, shape into a 20cm disc, wrap it, and chill for 90 minutes to achieve the best texture.

2-Step 2: Preparing the Pan and Pastry Shell: Grease a 22cm spring-form pan and roll the chilled dough to about 36cm in diameter. Line the pan with the dough, trim any excess, gather the scraps, and chill again. Prick the pastry with a fork, cover it, and chill for another 90 minutes to prevent shrinking during baking.

3-Step 3: Blind Baking the Pastry: Line the pastry with baking paper and weigh it down with dried pasta or beans. Bake for 10 minutes, then reduce the oven temperature to 180°C (160°C fan) and bake for 10 more minutes. Let it cool before removing the paper and weights, creating a sturdy base for the filling.

4-Step 4: Cooking the Filling: Melt 30g cooking margarine in a frying pan over medium heat. Cook 1 large leek (trimmed, halved lengthwise, sliced), 1 tablespoon fresh thyme leaves, and 225g short-cut bacon strips for 6-8 minutes until the leek softens. Season with freshly ground black pepper and let it cool slightly for easy handling.

5-Step 5: Assembling and Baking the Pie: Increase the oven to 200°C (180°C fan) and spread the bacon and leek mixture in the pastry case. Whisk 2 eggs and the reserved egg white with 1/2 cup sour cream, stir in 1 cup grated tasty cheese, and pour over the bacon mixture. Make 7 indentations in the filling, crack the remaining 7 eggs into them, and top with 1/2 cup shredded Parmesan and 1/3 cup extra grated tasty cheese. For more tips on baking, visit our baking essentials guide on the blog. Bake the pie for 15 minutes at 200°C, then reduce to 180°C (160°C fan) and bake for another 30 minutes until golden and the eggs are cooked. The total preparation time is 30 minutes active plus 3 hours chilling, with a cooking time of 1 hour 10 minutes, serving 6 people.