For the filling
Cook the bacon in a frying pan over medium-high heat until crisp and browned. Remove from the heat and drain any excess oil.
Using the olive oil (or the excess bacon oil remaining in the pan), brown the onion and garlic over low heat until soft and tender. Remove from the heat and set aside.
Place 4* of the eggs and the mascarpone into a mixing bowl and whisk to combine. *Keep the remaining 4 eggs to be added to the pie whole.
Add the grated cheese, chopped herbs and salt and pepper (to taste). Stir to combine.
Add the bacon, onion and garlic to the egg mixture and stir to combine.
To assemble
Pre-heat the oven to 200℃/392℉. Grease and line a 23cm round springform tin with baking paper.
Remove the pastry from the fridge. Use ⅔ of the dough for the base of the pie and keep ⅓ of the dough for the lid.
Roll ⅔ of the dough between 2 sheets of baking paper until 3mm thick. Gently place the pastry into the tin and press any cracks or breaks that may have
formed. Roll out the remaining pastry to form the lid. Trim the edges to fit the tin.
Add the egg and bacon filling to the pastry base. Using a spoon, make 4 evenly spaced impressions in the filling and gently place the remaining 4 eggs into the holes.
Place the pastry lid over the top of the pie and press the edges to seal. Brush the top of the pie with the beaten egg.
Bake for 45-50 minutes, or until the pastry is flaky and golden and the filling is cooked through. Check at the 40-minute mark and cover with foil if the
pastry is browning too quickly.
Gently remove the pie from the tin and place onto a wire rack to cool slightly.
Slice and serve with salad or your choice of sides. It is delicious hot or cold!
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