1-To prepare the shortcrust pastry, combine 2 cups sifted plain flour, 1/4 teaspoon salt, and 145g margarine in a food processor until the mixture resembles breadcrumbs. Add 1 egg yolk and 2 tablespoons iced water, processing gently until the dough begins to come together. Turn the dough onto a floured surface and knead gently until smooth. Flatten into a 20cm disc, wrap, and chill for 90 minutes. Grease a 22cm spring-form pan, roll dough to a 36cm diameter, press into the pan, trim excess, gather trimmings into a ball, wrap, and chill.

2-Prick the pastry case with a fork, cover, and chill for another 90 minutes. Line with baking paper and weigh down with dried pasta or beans. Bake at 200°C for 10 minutes, then reduce oven to 180°C fan-forced and bake an additional 10 minutes. Cool before removing paper and weights.

3-For the bacon and egg filling, melt 30g margarine in a frying pan over medium heat. Add 1 large sliced leek, 1 tablespoon fresh thyme leaves, and 225g bacon strips, cooking for 6-8 minutes until the leek softens. Season with freshly ground black pepper and let cool slightly. Increase oven temperature to 200°C fan-forced. Scatter the bacon mixture over the pastry base. Whisk 2 eggs and the reserved egg white with 1/2 cup sour cream, then stir in 1 cup grated tasty cheese. Pour this mixture over the bacon and leek. Make indentations and crack the remaining 7 eggs into these spots. Top with 1/2 cup shredded Parmesan cheese and 1/3 cup extra grated tasty cheese. Coarsely grate the chilled reserved pastry trimmings over the filling.

4-Place the pie on a baking tray, bake for 15 minutes, then reduce the oven to 180°C fan-forced and bake for an additional 30 minutes or until golden and the eggs are set. Scatter extra fresh thyme leaves over the top and serve warm or cold with rocket leaves.