Gluten-Free Bacon, Corn and Oat Skillet Pie
A rustic savory pie combining crispy bacon, sweet corn, and creamy oats bound with eggs and topped with melted mozzarella. The oat flakes create a unique nutty base that's hearty yet light. Perfect for brunch, lunch, or a casual dinner when you want something filling but unpretentious. This version skips traditional pastry for an oat crust, making it quicker to assemble and naturally gluten-conscious.
Ingredients
Instructions
- 1
Cut bacon into small strips and set aside.
- 2
Finely chop chives and grate mozzarella cheese.
- 3
Cook bacon strips in a skillet until crispy, then add sweet corn and stir-fry until golden brown.
- 4
Transfer bacon and corn mixture to a bowl with chopped chives.
- 5
Add eggs, oat flakes, and table cream to the bowl and mix thoroughly.
- 6
Pour mixture into an ovenproof dish and sprinkle grated mozzarella evenly over the top.
- 7
Bake in a preheated oven at 350°F for 20 minutes until set and golden.
Tips
For extra crispness, cook bacon until just brown, then drain on paper towels before mixing to prevent sogginess.
Let the pie cool for 2-3 minutes before serving to allow the eggs to fully set and flavors to meld.
Good to Know
Cover and refrigerate up to 3 days. Reheat in a 160C oven for 10 minutes or microwave individual portions.
Assemble the mixture (without baking) up to 4 hours ahead. Cover and chill, then bake as directed before serving.
Serve warm or at room temperature, cut into wedges. Pairs well with fresh green salad or crusty bread.
Common Mistakes
Do not overmix the batter to avoid tough, dense texture.
Do not skip preheating the oven to ensure even cooking.
Do not bake longer than 25 minutes to avoid dry, rubbery eggs.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use frozen corn instead of canned?
Yes, thaw and drain frozen corn completely before use. You may need slightly less liquid since frozen corn contains more water than canned.
Can I freeze this pie?
Yes, wrap cooled pie tightly in plastic wrap and freeze up to 2 months. Thaw overnight in the fridge and reheat gently at 160C until warmed through.
What if my pie is still runny after 20 minutes?
Bake an additional 5-10 minutes. Oven temperatures vary; use a knife inserted in the center--it should come out clean with no liquid egg.