Bacon and egg pie

1. Preheat oven to 200ºc. Lightly grease a 20cm pie or quiche pan. Line pan with the pastry sheets, easing pastry into the base to fit neatly. Trim any excess and crimp edges with your fingertips to make a scalloped pattern. Prick pastry base all over with a fork and chill for 30 minutes.
2. Spread half the bacon over pastry base, sprinkle with the cheese and tomato. Crack 4 whole eggs over the top, keeping yolks intact.
3. Whisk together 3 egg yolks and 4 egg whites (putting one yolk aside) with the cream, parsley, thyme and season with salt and pepper.
4. Pour egg mixture into the pastry case and scatter with the remaining bacon.
5. In a small bowl, beat the remaining egg yolk with 2 teaspoons water, to make a glaze. Evenly brush the pastry rim with the glaze.
6. Bake in the lower part of the oven for 30–35 minutes or until pastry is golden brown and crisp and the filling is set. Serve hot or cold.

Recipe Notes:

Bacon – Any kind of bacon is acceptable for bacon and egg pie, but we like middle bacon best. If you have another bacon cut available, don’t stress. It should still taste just as good

Vegetables – Purists prefer their pie with only bacon and egg, but there are any number of veggies that you can hide within your pie. Spring onions, peas, carrots and corn all make great additions if you’re trying to sneak in an extra helping of veggies! If you’d rather leave the vegetables out, try serving with something light and fresh like our Balsamic spring salad or steamed green vegetables.

Leftovers – Bacon and egg pie is excellent the next day and can even be served cold. If you’re looking for a quick and easy breakfast or lunch, you can even freeze your pie then thaw and reheat it in the microwave for a meal on the go. Freeze for up to 3 months.

FAQ

What cut of bacon is best for bacon and egg pie?

See Recipe Notes – Bacon above.

Could I use shortcrust pasty rather than flaky puff pastry?

Flaky puff pastry works best, but this doesn’t mean you can’t use something else. You can make your own ruff puff pastry or you can use shortcrust. Shortcrust is firmer and more crunchy so is commonly used for the base of pies.

How long does bacon and egg pie last?

Your pie will last 2-3 days in the fridge in an airtight container, or up to 3 months in the freezer.

Should I fry the bacon first?

This is entirely up to you. It will cook just fine in the pie pan, but if you like your bacon extra crispy, fel free to fry it for a bit first.

Can I substitute cream for milk?

Yes. The pie will be far more decadent with cream, but milk will also work if cream isn’t an option.