The egg and bacon pie has been a staple in Australian and New Zealand cuisine for decades, but its origins are British. Egg and bacon pie, unlike quiche which is made with cream and has custard like texture, is more hearty. It’s made with crisp bacon and flaky pastry. This rustic favourite is perfect for family meals, picnics or for preparing in advance for busy weeks.
We will show you how to make the perfect bacon and egg pie.
Ingredients
This recipe yields one pie of standard size (serves 4 to 6).
For the base of the pie:
- Two sheets of frozen puff pastry (defrosted)
- Greasing with butter or oil
- 1 tablespoon plain flour (for dusting)
Filling:
- 6 large eggs
- Chop or slice 250g (8-9 oz.) of streaky bacon
- Finely chop 1 small onion (optional).
- Half a cup of grated cheese (cheddar or other tasty cheeses are optional)
- Taste salt and black pepper
- Chop parsley, chives or 2 tablespoons (optional)
To the top:
- 1 egg (beaten, for brushing)
Optional Extras:
- Spinach or kale cooked (drained well)
- Semi-dried or diced tomato
- Sauteed mushrooms in a small quantity
- Spread a spoonful of mustard, relish or sauce on the base
Equipment:
- 20-23cm baking dish or pie dish
- Rolling pin for adjusting the size of the pastry
- Frying pan
- Mixing Bowl
- Pastry brush
Step-by-Step Instructions
Step 1: Prepare and Heat
Pre-heat your oven to 200degC (390degF). (180degC with fan). Grease your pie dish lightly with oil or butter and dust it with flour to prevent sticking.
Step 2; Line the pie dish with pastry
One sheet of puff pastry should be placed in the bottom of your pie dish. Overlap a second sheet if necessary and press the seams. Trim excess material and gently press into corners. Fork the base.
You can avoid a soggy base by blind baking it for 10 minutes. Cover the base with baking paper and add pie weights, or rice. Pre-bake just until lightly golden.
Step 3: Cooking the bacon and onion
Cook the bacon in a pan on medium heat until it is golden brown and crisp. Add the onion to the pan, and cook it until soft. Drain the excess fat from the pan and allow it to cool.
Step 4: Assemble filling
Five of the eggs can be cracked directly into the base of the pie (you may leave some yolks intact or gently break them with a fork). Sprinkle the bacon and onions evenly over the eggs. Salt and pepper to taste, but remember that bacon is naturally salted.
If using, sprinkle grated cheese over the top and add chopped herbs.
Lightly whisk the remaining egg. Pour the filling over the top to help bind it slightly.
Step 5: Add the pastry lid
Place the second puff pastry sheet over the pie. Trim the edges and twist or crimp them with a fork for a decorative look. Make a small cross or slit in the middle of the pie. This will allow the steam to escape.
The top of the pie should be brushed with beaten egg for a glossy, golden finish.
Step 6: Bake
The pastry should be baked in a preheated oven until it is golden and puffy, and when lightly pressed, the center feels firm.
Cover the top loosely halfway through cooking if it is browning quickly.
Step 7: Rest and Serve
Allow the pie to rest for 10 to 15 minutes before cutting. This will help the filling to set, and make it easier to slice clean portions.
It’s delicious served warm, room temperature or chilled.
Serving Suggestions
The egg and bacon pie can be paired with many different sides.
- Fresh Green Salad with Vinaigrette
- Tomato relish or chutney
- Steam green beans or asparagus
- Crispy roasted potatos or hashbrowns
- Toast sourdough bread or crusty bread
This is also perfect for potlucks or Lunchboxes as it keeps together and does not require heating.
Variations
It is easy to customize the egg and bacon pie.
Variation with Cheese and Herbs:
For added flavor, combine feta, Swiss, or parmesan cheese with herbs such as dill or thyme.
Vegetarian Option:
You can substitute bacon with sauteed spinach, mushrooms and roasted capsicum. If needed, use vegetarian cheese.
Quiche-Style (Creamy):
Pour the mixture over the whisked eggs and add 1/2 cup of cream or milk to create a custard texture similar to quiche.
Mini Egg & Bacon Pies:
Create bite-sized versions by using muffin tins, pastry circles and cutting them into circles. Perfect for parties or snacking.
Reheating and Storage
This egg and bacon pie is ideal for meal preparation.
Refrigerator:
Keep in an airtight container up to four days. Heat slices in a microwave or an oven until warm.
Freezer:
Wrap whole pie slices or the entire pie tightly in foil and clingfilm. Freeze up to three months. For best results, thaw in the refrigerator overnight and then reheat in an oven.
Success Tips
- Do not overfill the pie: Too much filling can cause the filling to be watery or unstable.
- Choose good quality bacon: Streaky bacon is best for taste and texture.
- Let the cool down a little before cutting it. It will slice more cleanly and keep its shape.
- Blind baking: The base prevents sogginess especially if the filling is wet.
- Season lightly: Bacon, cheese and other foods are already salty. Taste before adding more salt.
Nutritional Information
The eggs, bacon and cheese in the egg and bacon pie are good sources of protein. Puff pastry gives this meal a rich taste and adds carbs. You can lighten the meal by using less pastry or only the top, switching to filo pastry or substituting lean bacon with low-fat cheddar.
History of Origin
The egg and bacon pie is a long-time favourite of British and Antipodean food. It’s a favourite in Australia for its simple texture and pleasing taste. Egg and bacon pies are traditionally rustic and minimal, unlike French quiches which use cream.
Conclusion
Well-made bacon and egg pies are the ultimate comfort foods. They’re warm, savoury and full of familiar flavors. This dish is a family favourite because it has flaky pastry, golden yolks, and salty, crispy bacon.
This egg and bacon pie is sure to impress, whether you serve it straight from the oven or pack it up for a picnic.
