I confess: it was the title that lured me. Tell me you don’t feel the same.
Bacon and egg pie is a bit like quiche with a lid on it.
You make it with bacon and six whole eggs …. but you can add mushrooms, onions, tomatoes etc., whatever you like…
I suppose you could call that variation then a „Full English Breakfast Pie“?? 🇬🇧💃🏼
I love the look of a pie baked in one of those old-fashioned looking American-style cast iron skillets but you can just as easily use a pie dish whether metal or ceramic.
BACON AND EGG PIE
Bacon and egg pie is a bit like quiche with a lid on it
8-10
servings1
hour30
minutesIngredients – Filling
8-10 Rashers of Smoked Streaky Bacon
9 Eggs
4 tbsp Single Cream
1 Crumbled Vegetable Stock Cube
Freshly Ground Black Pepper
Salt if needed (the bacon may be salty)
- Ingredients – Dough
200 g grated Mozzarella Cheese
65 g grated Cheddar Cheese
1 beaten Egg
70 g Almond Flour
1 tsp Xanthan Gum
Salt and Pepper
Method
- PASTRY
- Mix Mozzarella and Cheddar Cheese together. Microwave in 30 second bursts, stirring each time until completely melted.
- Preferably using a food mixer (a hand held mixer with the dough attachment will also do) mix the cheese until it’s slightly cooled, then add the beaten egg. Stir until the egg and cheese are combined.
- Slowly add the dried ingredients and mix until you have a nice dough texture.
- Wrap in cling-film and cool in the fridge.
- FILLING
- Cut the bacon rashers into strips and fry over a medium heat for 4–5 minutes until crisp. Set aside.
- Preheat oven to 180C
- Take 3 eggs, crumbled stock cube, freshly ground black pepper, cream and whisk until creamy.
- Roll out 60% of the pastry between two sheets of greaseproof paper, until it’s 0.5cm/¼in thick.
- Place into a high, lined 23cm/9in baking tin, and with your fingers press the pastry up half of the hight of the tin. Even it with the blunt edge of a knife.
- Scatter the crispy bacon loosely into the pastry case. Gently break six of the eggs evenly between the bacon slices.
- Best the beaten eggs mixture again and slowly pour it into the pastry case, allowing it to find its way between the whole eggs and the bacon.
- 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.
- Cover with aluminium foil and bake for 45 minutes.
- Remove foil and bake for a further 15 minutes or until the pastry is golden and the pie I’d cooked through.
- Test by piercing the centre with a sharp knife – the filling should be just set. If it’s still runny, cover, and put the pie back in the oven for another 10 minutes.
- Leave to stand for at least 15 minutes before serving.
Notes
- MACROS: 3.3g Carbs – 30g Fat – 27g Protein – 390 Calories
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