Egg and Bacon Pie is my husbands favourite dish that his mother makes. Every time we travel down to Melbourne from Sydney to see his family, she will make this for us. For him it’s nostalgic and reminds him of his childhood, growing up as one of six children in a house that was filled with love and happiness.
It’s a humble dish that uses basic ingredients and turns them into something very homely, honest and satisfying. It’s also very economical to make, which is always helpful when you have a lot of mouths to feed.
There’s something about the aroma of sizzling bacon and the allure of golden pastry that beckons warmth and comfort. The timeless Egg and Bacon Pie is a quintessentially rustic dish, imagine a flaky, buttery crust cradling layers of smoky bacon, gently bound together by creamy, custardy eggs and melted cheese, it’s a delicious blend of textures and flavours.
Egg and Bacon Pie is also a versatile dish, you can pair it with a fresh salad or serve it alongside roasted vegetables. It’s equally satisfying whether enjoyed hot from the oven, warm or at room temperature.
In a world filled with fancy recipes, some dishes stand the test of time, and the Egg and Bacon Pie is undoubtedly one of them. Its simplicity, versatility, and ability to evoke nostalgic comfort make it a treasure in any cook’s repertoire. So, the next time you’re seeking a touch of warmth and familiarity, give in to the charms of this classic pie.
If you enjoy hearty pies like this egg and bacon pie, you might also like my Spinach and Cottage Cheese Quiche. Itās a lighter take on the classic, thanks to the cottage cheese, and itās a recipe passed down from my mother. Like the egg and bacon pie, itās comforting and perfect for any occasion, but with a fresh, lighter twist.
Egg and Bacon Pie
Equipment
- 1 Pie Dish
- 1 Frying Pan (Skillet)
- Baking Beads
Ingredients
- 1 tbsp olive oil
- 1 brown onion finely diced
- 5 rashers of bacon finely diced
- 1 tsp butter for greasing
- 1 tbsp flour for dusting
- 1 sheet puff pastry
- 5 eggs
- 1 cup milk
- 1 tsp nutmeg
- 1 cup grated cheese tasty or cheddar
Instructions
- Pre heat a fan forced oven to 180ā
- Pour oil into a frying pan over medium heat, then add diced onion and fry for a couple of minutes until onion is opaque but not browned. Add bacon to the pan and continue to fry for about 3 more minutes. Remove onion and bacon from the pan onto a plate lined with paper towel (this will soak up any excess oil) and set aside.
- Grease the pie dish with the butter and then dust with flour (this will ensure the pastry does not stick to the dish). Place the sheet of puff pasty into your pie dish and trim off any excess pastry and use it to fill in any gaps. Put a piece of baking paper over the pastry and then use your baking beads to weigh it down evenly.
- Place the pie dish with pastry into the oven and bake for 10 minutes. This step of blind baking the pastry will ensure you don't have a soggy pie bottom.
- While the pastry is in the oven make your egg mixture. Place eggs, milk and nutmeg into a bowl and whisk gently until well combined.
- Take the pastry out of the oven and remove the baking paper and baking beads. Now its time to fill the pie.
- Layer bacon and onions, then cheese into the pie dish and then pour in the egg mixture. Bake for 40 minutes until set and golden on the top. Rest the pie for 10 minutes before serving (don't worry it will retain its heat).