1-In a food processor, combine the flour, salt, and margarine until the mixture resembles breadcrumbs. Add the egg yolk and iced water, processing until the dough starts to come together. Turn the dough onto a floured surface and knead gently until smooth. Flatten into a 20 cm disc, wrap, and chill for 90 minutes.

2-Grease a 22 cm spring-form pan. Roll the dough into a 36 cm diameter circle and press it into the pan, trimming the excess. Gather the trimmings, wrap, and chill.

3-Prick the pastry base with a fork, cover it, and chill for another 90 minutes. Line the pastry with baking paper and weight it with dried pasta or beans. Bake at 200°C (180°C fan-forced) for 10 minutes, then reduce the oven to 180°C (160°C fan-forced) and bake for another 10 minutes. Cool, then remove the paper and weights.

4-Melt the margarine in a frying pan over medium heat. Add the leek, thyme, and bacon. Cook for 6-8 minutes until the leek softens. Season with freshly ground black pepper and let cool slightly.

5-Increase the oven temperature to 200°C (180°C fan-forced). Scatter the bacon and leek mixture over the pastry base.

6-Whisk 2 eggs and the reserved egg white together with the sour cream. Stir in 1 cup of tasty cheese and pour this mixture over the bacon layer.

7-Make indentations in the filling and carefully crack the remaining 7 eggs into them. Sprinkle with the Parmesan cheese and the extra 1/3 cup of tasty cheese.

8-Coarsely grate the reserved chilled pastry trimmings over the top to form a crust.

9-Place the pie on a tray and bake for 15 minutes. Reduce the oven to 180°C (160°C fan-forced) and bake for another 30 minutes or until golden and the eggs are cooked through.

10-Scatter extra thyme leaves on top and serve warm or cold with fresh rocket leaves.