It’s a bit of a tall order to call something “the best”, isn’t it? But I think I am on safe ground with this bacon and egg pie. It’s just SO GOOD.
Read on and I will show you how to make a dish that is perfect for breakfast, lunch, dinner and everything in between, that is loved by all members of the family and that has stood the test of time.
Tried and tested family recipe
The recipe for this beautiful bacon and egg pie has been passed to me by my mother-in-law who got it from her mother, and so it has been in our family for at least three generations. Our kids, the fourth generation, have been devouring it since they were about two and my son in particular is a big fan.
In fact, talking about kids, this recipe is perfect for kids’ lunch boxes – it is nut free and a wedge of this is a great handheld meal. And if you follow my tips and include some veggies in the pie, it is an all-in-one kind of meal too. See, I am all about versatility.
Bacon, egg and veggie pie?
Why not, hey? After all, we’re aiming for balance. So yes, most of the time I tweak the original recipe by adding a layer of veggies. I like to use sliced mushrooms or capsicum, but feel free what you and your family like – peas would be great, or maybe even cauliflower, pumpkin, sweet potato or potato. Experiment with the base recipe and I am sure you will find a great combination.
Trying to up the veggie intake? Serve some fresh veggies alongside your delicious bacon and egg pie. And yes, we like freshening things up by using fun dishes for the kids – these llama nibble plates from Kmart are super cute and all the veggies were polished off before long.
You could also whip up a delicious and quick salad while the bacon and egg pie is in the oven, and why not try this easy rainbow salad?
How long will this bacon and egg pie keep?
This bacon and egg pie is best eaten fresh because the pastry will never be crispier than just after you take it out of the oven. If you have any leftovers (we usually get about 8 portions out of this pie), you will need to keep it in the fridge.
In our house this pie usually lasts 2 to 3 days so I haven’t really tested this but I feel up to 5 days should be fine. The pastry on the bottom will get a bit softer the longer you go but you can always crisp it up by heating it up in the oven.
Otherwise, microwave works fine and this pie is even lovely to eat cold.
Also, if you’re one of those types who loves to top everything with tomato sauce – feel free, this is the perfect vehicle for it. But at least use this homemade version. And if you’re not so inclined, rest easy – this pie is just perfect the way it is. Just like I said – the BEST.
The best bacon and egg pie
- Stoneware pastry weights (or rice)
- 2 sheets of puff pastry, defrosted according to instructions (I use the Pampas brand)
- 2-4 rashers of bacon, chopped (depending on how "meaty" you want your pie to be)
- 7-8 eggs, gently whisked
- sliced mushrooms, or diced red capsicum (about two or three handfuls, optional but really delicious)
- grated tasty or mozzarella cheese (or a combination of both, about one or two handfuls)
- milk (a small amount for brushing, optional)
- Pre-heat oven to 200C and spray a round pie baking dish with coconut oil.
- Defrost the pastry sheets according to instructions.
- While the pastry sheets are defrosting, slice the bacon and mushrooms or capsicum, if using, and crack the eggs into a large glass.
- Give the eggs a bit of a gentle stir/whisk.
- Once the pastry sheets are defrosted, take one pastry sheet and place it in the baking dish. Gently smooth out the pastry against the bottom of the baking dish and push the pastry against the sides of the dish. Cut off excess pastry carefully with a knife and poke holes in the pastry with a fork – all over the bottom and the sides, to allow the hot air to escape.
- Place a sheet of baking paper on top of the pastry layer in the dish and put the stoneware pastry weights or rice on top of the baking paper. (You're trying to weigh the pastry down so it bakes flat and doesn't puff up unevenly so spread those weights nice and even all over the surface of the baking sheet/pastry layer – right to the edges too.)
- Place in the oven and bake for 10 minutes. (This process is called "blind baking" and it will give you a crispier base pastry layer.)
- Once the 10 minutes is up, take the baking dish out of the oven, take off the baking paper with the pastry weights and set aside, leaving them to cool. (Be careful, they will be hot so handle with care!)
- Place the chopped bacon pieces onto the bottom pastry layer, spreading evenly.
- Spread the mushrooms or capsicum over the bacon evenly, if using.
- Next, pour the egg mixture gently over the top of the bacon and mushrooms, making sure that the eggs are spread evenly.
- Then place the second pastry sheet gently over the top of the dish, pinching the edges of the two pastry sheets together as best as you can along the round edge of the dish.
- Pour a small amount of milk into a small glass and brush it gently over the top pastry layer with a pastry brush, making sure you don't put too much on and the milk doesn't pool. (This will help the pastry brown evenly.)
- Next, sprinkle the grated cheese over the top of the milk.
- Place the whole thing in the oven and bake for approximately 30 minutes until golden. If you're using 4 slices of bacon and 8 eggs and you also have a veggie layer, you may want to bake it for 5 extra minutes or so, to make sure it's baked through in the middle (as the pie will be quite thick).
- Let cool for 10 minutes or so before slicing (it will be easier to slice the pie if it's not hot) and enjoy with a salad or a veggie side.
You don’t need to use the veggies in this recipe (and have it simply as a bacon and egg pie) but the mushrooms and capsicum in particular give it a more complex flavour profile which we enjoy. Simply delicious!
This recipe gives approximately 6 to 8 servings.