Bacon and Egg Pie


serves 4
175 g (6 oz) shortcrust pastry
4 streaky bacon rashers, rinded and chopped
4 eggs
4 tbsp (60 ml) milk
salt and freshly ground pepper
2 tomatoes, or 4 mushrooms, sliced (optional)


1. Divide the pastry into two pieces, one slightly larger than the other.

2. Roll out the larger piece and use to line an 88 cm (7-inch) deep pie plate.

3. Roll out the remaining pastry for a lid.

4. Fry the bacon lightly in its own fat until transparent; spread over the base of the pie.

5. Whisk the eggs in a bowl, add the milk, salt and pepper. Pour over the bacon and add the tomatoes or mushrooms (if used).

6. Dampen the pastry edges and cover with the lid, sealing the edges well.

7. Trim and finish. Brush the top of the pie with the little egg that remains in the bowl.

8. Bake in the oven at 210°C (425°F) mark 7 for 15 minutes, then reduce the oven temperature to 180°C (350°F) mark 4 and cook for a further 30 minutes.

9. Serve hot or cold.

What did you think?

29 people have helped to review this recipe. Thankyou!

Egg and Bacon "Pie"
posted by Liz Kent @ 10:56AM, 3/12/10
I have been looking for a decent recipe for good old fashioned egg and bacon "pie" getting to feel bored with quiche and yours has proved to be the best.
Simple egg bacon and tomato pie
posted by Malky Gee @ 01:50PM, 7/18/10
Very nice , and simple , of course I as always , add a slight touch of my own and chopped basil and black pepper into the egg mixture was that variation
Bacon and egg pie
posted by Jim H @ 03:13AM, 2/04/12
I am a man trying this pie for the first time. Looked at other recipes and this seems the best. Wish me luck
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