Bacon and Egg Pie

Bacon and Egg Pie are four words I love, put them together and heaven. This is such an easy main dish to prepare but the result is outstanding. The delicate pastry with the smoked bacon, baked eggs and crunch of spring onions makes this a hearty dish. It’s also such a good variation of the classic bacon and egg sandwich or quiche. Serve for breakfast or brunch to feed the hungry and you will have smiley faces all day.

Bacon and Egg Pie

A different version of a quiche. The whole eggs in the pie and the crunch of the spring onions gives this pie a high rating. It is flexible in menu companions and has been served with chips but also goes very well with a salad.

4.88 from 54 votes

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Course: Main Dish

Cuisine: British

Keyword: Bacon, Dairy, Eggs, Pies/Tarts, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 4 people

Calories: 334kcal

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Ingredients

 

MetricImperial

The filling

• 10 rashers smoked streaky bacon
• 2 large spring onion scallions
• 10 large eggs free range
• 4 tbsp whole milk
• 1 tbsp sunflower oil
• Salt
• freshly ground black pepper

The pastry

• 300 g Plain Flour plus extra for dusting
• 1 large eggs free range
• 175 g butter chilled & diced
• 1 pinch kosher salt

Instructions

• To make the filling, heat the oil in a large non-stick frying pan.
  1 tbsp sunflower oil
• Cut the bacon rashers in half and fry over a medium heat for 4–5 minutes until the fat is golden and crisp, turning them once.
  10 rashers smoked streaky bacon
• Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5.
• To make the pastry mix the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.
  300 g Plain Flour, 175 g butter, 1 pinch kosher salt
• Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball.
  1 large eggs
• Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half.
• Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge.
• Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers.
  10 large eggs
• Beat the remaining eggs with the milk and plenty of salt and pepper. Add the spring onions to the mix
  10 large eggs, Salt, freshly ground black pepper, 2 large spring onion
• Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2–3 tablespoons of the mixture in the bowl for glazing the top of the pie.
• Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling.
  4 tbsp whole milk
• Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze.
• Bake the pie on the preheated baking tray for 45–55 minutes until golden-brown and cooked through.
• Test by piercing the centre with a sharp knife – the filling should be just set. If it’s still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving.

Notes

Image supplied by Ottomachin (Own work) [CC0], via Wikimedia Commons

Nutrition

Calories: 334kcal | Carbohydrates: 59g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 54mg | Sodium: 27mg | Potassium: 153mg | Fiber: 2g | Sugar: 1g