1-To prepare the pastry: combine 2 cups plain flour (sifted), 1/4 teaspoon salt, and 145 grams margarine (chopped) until the mixture resembles breadcrumbs. Add 1 egg yolk and 2 tablespoons iced water, processing until the dough starts to come together, then knead gently. Shape into a disc, wrap, and chill for 90 minutes.

2-Grease a 22cm springform pan and roll out the dough to a 36cm diameter circle. Press into the pan, trim excess dough, gather scraps, wrap, and chill again. Prick the pastry with a fork, cover, and chill for another 90 minutes.

3-Line the pastry with baking paper, add weights such as dried pasta or beans to prevent shrinking, and bake in a preheated oven at 200°C for 10 minutes. Reduce the temperature to 180°C fan-forced and bake another 10 minutes. Cool and remove the weights and paper.

4-For the filling, melt 30 grams margarine in a pan over medium heat. Add 1 large leek (trimmed, halved lengthwise, sliced), 1 tablespoon fresh thyme leaves, and 225 grams short-cut bacon (cut into strips), and cook for 6-8 minutes until the leek softens. Season with freshly ground black pepper and cool slightly.

5-Increase oven temperature to 200°C fan-forced. Scatter the bacon mixture over the pastry base. Whisk 2 eggs with the reserved egg white and 1/2 cup sour cream, stir in 1 cup grated tasty cheese, then pour over the bacon mixture. Make indentations in the filling and crack the remaining 7 eggs into these. Top with 1/2 cup shredded Parmesan and the extra 1/3 cup grated tasty cheese.

6-Coarsely grate the reserved chilled pastry over the top of the pie. Place the pie on an oven tray and bake for 15 minutes. Reduce oven to 180°C fan-forced and continue baking for 30 minutes or until golden and eggs are fully cooked.

7-Garnish with extra thyme sprigs and serve warm or cold with rocket leaves. The total preparation includes 30 minutes active work plus 3 hours chilling, with cooking time around 1 hour and 10 minutes, serving 6 people.