Ingredients:
2 pieces of shortcut pastry
rice
6 rashers of shortcut 
rindless smoky bacon
8 eggs
1 medium brown onion
6 spring onions
2 tbspn grated parmesan
3 tbspn thickened cream
1 tbspn lemonthyme
1 tbspn rosemary
salt and pepper to taste

Method:
Grease a 20cm spring form pan. Preheat oven to 200 degrees C. Cut a pastry disc using the bottom of the spring form pan as a guide for the base of the pie. Cut a long strip of pastry 6 cm wide to make the sides. Place in pan and prick the base of the pastry with a fork. Gently wrap the pastry strip around the side of the pan. Line pastry with backing paper and fill with rice to stop rising. Bake for 10 minutes. Remove rice and paper and bake for a further 5 minutes.

Whisk eggs in a large mixing bowl and add chopped spring onions, parmesan, herbs, salt and pepper. Pan fry bacon and brown onion. Set aside to cool then add to egg mix.

Fill pastry case with layers of bacon and egg mix, finishing with bacon. Bake for 50 minutes. Serve room temperature or cold.