This Bacon and Egg Pie is not just a meal; it’s a culinary hug, effortlessly crafted for a satisfying breakfast, a hearty lunch, or a comforting dinner. Utilizing readily available ingredients, including the convenience of frozen puff pastry, this delightful savory pie can grace your table in less than an hour, promising a perfect blend of crispy, creamy, and utterly delicious flavors.
The Enduring Appeal of Homemade Bacon and Egg Pie
There are some dishes that simply evoke warmth and nostalgia, and for me, Bacon and Egg Pie is undoubtedly one of them. Growing up, this was one of my Dad’s signature dishes, and the sheer joy of coming home to find this golden, savory pie waiting for dinner was unparalleled. For years, I believed it was a complex creation, a secret passed down through generations. It wasn’t until much later that I ventured to make it myself, only to discover its incredible simplicity. Since that revelation, it has become a frequent fixture in my kitchen, a testament to its irresistible charm and ease of preparation.
What makes this pie truly special is its versatility and the use of humble, everyday ingredients that transform into something extraordinary. Whether you prefer a robust, full-bodied pie with puff pastry forming both the base and a golden top crust, or a slightly lighter version with just a crisp base, this recipe adapts beautifully. Each bite delivers a comforting combination of smoky bacon, rich eggs, and gooey cheese, all encased in a flaky, buttery pastry shell.
This Bacon and Egg Pie isn’t just for dinner, though it excels as a main course alongside a fresh side salad. Its reheat-friendly nature makes it an excellent candidate for meal prep; bake a pie early in the week, and you’ll have convenient, delicious breakfasts or lunches ready to go. It’s perfect for picnics, potlucks, or simply a quick, satisfying meal anytime the craving strikes. Its universal appeal makes it a guaranteed crowd-pleaser for any occasion.
Unlocking the Magic: Key Ingredients for Your Bacon and Egg Pie
Crafting the perfect Bacon and Egg Pie begins with selecting quality ingredients that work harmoniously to create a symphony of flavors. This recipe champions simplicity, relying on common pantry staples to deliver a truly memorable meal. Below, you’ll find a detailed look at each component that makes this pie a star.
Frozen Puff Pastry Sheets: The Foundation of Flakiness
The secret to the quick assembly of this pie lies in good quality frozen puff pastry. This convenience ingredient is a game-changer, providing a wonderfully flaky, buttery crust without the effort of making pastry from scratch. Ensure your pastry sheets are defrosted but still cold enough to handle easily. Cold pastry is crucial for achieving that desirable light and airy texture. You’ll typically need two sheets: one for the base and one for sealing any gaps or creating a top crust if desired.
Olive Oil: The Sautéing Medium
A little olive oil goes a long way in preparing the savory filling. It provides a healthy and flavorful medium for sautéing your onions and bacon, ensuring they cook evenly and develop a rich, golden color and enticing aroma.
Onion: Aromatic Sweetness
Diced brown or yellow onion forms a crucial aromatic base for our pie. When gently fried until softened, the onion releases a subtle sweetness that perfectly complements the savory notes of the bacon, adding depth and complexity to the overall flavor profile.
Bacon: The Star of the Show
Crispy, savory bacon is undeniably the hero of this pie. Choose good quality bacon slices, whether streaky or back bacon, and dice them into small, bite-sized pieces. Frying the bacon until nicely rendered and slightly crispy before adding it to the pie ensures maximum flavor and a delightful texture contrast within the creamy egg filling.
Eggs: The Binding Embrace
Eggs are the essential binding agent, transforming into a rich, custardy filling that holds all the delicious components together. Using fresh, good quality eggs will yield the best flavor and texture for your pie’s interior. Aim for around eight large eggs for a standard pie dish to achieve a generous and satisfying filling.
Heavy Cream / Cooking Cream: Unrivaled Richness
A touch of heavy cream (or cooking cream for a slightly lighter option) is what elevates the egg mixture from a simple scramble to a luxurious, silky custard. It adds an incredible richness and a smooth mouthfeel, making the pie incredibly decadent and comforting. Don’t skip this ingredient; it truly makes a difference.
Cheddar Cheese: The Melty Delight
Grated cheddar cheese provides a fantastic layer of salty, tangy flavor and a wonderful gooey texture when baked. Its robust character stands up well to the bacon and eggs, adding another dimension of savoriness. Feel free to use a sharp or mild cheddar, depending on your preference, or even a blend of cheeses for more complexity.
Salt and Pepper: Seasoning to Perfection
Simple salt and freshly ground black pepper are all you need to season this pie. They enhance the natural flavors of the bacon, eggs, and cheese, bringing everything into perfect balance. Always season to taste, remembering that bacon itself contributes a significant amount of salt.
Here’s a quick reference for the essential components you’ll need (full measurements and detailed steps are provided in the recipe card below):
- Frozen Puff Pastry Sheets (defrosted)
- Olive Oil
- Brown / Yellow Onion
- Bacon Slices
- Eggs
- Heavy Cream / Cooking Cream
- Cheddar Cheese
- Salt and Pepper
Mastering the Art: Step-by-Step Instructions for Your Bacon and Egg Pie
Creating this delicious Bacon and Egg Pie is simpler than you might imagine. Follow these clear, easy-to-understand steps, and you’ll have a golden, savory masterpiece ready to enjoy in no time. Precision in preparation ensures a perfect result every time.
Step 1: Preheat and Prepare
Begin by preheating your oven to 180°C (350°F). This ensures a consistent baking temperature from the moment your pie enters the oven, leading to an evenly cooked filling and a beautifully golden crust. While the oven heats, gather all your ingredients and prepare your chosen pie dish. A 27cm (10-inch) quiche or pie dish works perfectly for this recipe.
Step 2: Sauté the Savory Foundation
In a medium frying pan, heat a tablespoon of olive oil over medium heat. Once shimmering, add your diced bacon and onion. Fry them gently, stirring occasionally, until the onion softens and turns translucent, and the bacon is thoroughly cooked through and slightly crispy. This step is crucial for rendering the bacon fat and developing rich, savory flavors. Once cooked, remove the pan from the heat and set the bacon and onion mixture aside to cool slightly.
Step 3: Line Your Pie Dish with Puff Pastry
Carefully unroll one sheet of defrosted puff pastry. Use this sheet to line your round pie dish, gently pressing the pastry down into the bottom and up the sides. Ensure there are no gaps and the pastry fits snugly. If your dish is larger or the pastry sheet doesn’t quite cover, use the second sheet to patch any holes or extend the edges. Trim any significant excess pastry from the rim, leaving a slight overhang if desired. Finally, prick the base of the pastry all over with a fork. This prevents the pastry from puffing up excessively during baking, ensuring a flat, stable base for your filling.
Step 4: Layer the Deliciousness
Evenly sprinkle the cooled, cooked bacon and onion mixture over the bottom of the pastry-lined pie dish. This forms the flavorful base of your pie. Next, scatter the grated cheddar cheese generously over the bacon and onion. In a large mixing bowl, crack your eggs, pour in the heavy cream, and season with salt and pepper to taste. Whisk vigorously until all ingredients are well combined and the mixture is light and airy. Carefully pour this egg and cream mixture over the bacon, onion, and cheese in the pie dish, ensuring it’s evenly distributed.
Step 5: Bake to Golden Perfection
Carefully transfer the pie dish to your preheated oven. Bake for approximately 35-40 minutes, or until the egg filling is completely set in the middle (a knife inserted into the center should come out clean) and the puff pastry crust is beautifully golden brown and crispy. Keep an eye on the pie towards the end of the baking time to prevent over-browning. If the crust starts to get too dark, you can loosely cover the edges with aluminum foil.
Step 6: Serve and Enjoy!
Once baked, remove the pie from the oven and let it cool for a few minutes before slicing and serving. This allows the filling to fully set and makes for cleaner slices. This versatile pie is equally delicious served warm, fresh from the oven, or cold, making it perfect for leftovers, picnics, or packed lunches. Enjoy it on its own or with a simple green salad for a complete meal.
Top Tips for an Unforgettable Bacon and Egg Pie
While the recipe itself is straightforward, a few expert tips can elevate your Bacon and Egg Pie from great to absolutely exceptional. These insights will help you customize your pie, ensure perfect results, and make the most of this comforting dish.
- Traditional Topping or Lighter Option: For those who love a more traditional, fully enclosed pie, feel free to use an additional puff pastry sheet to cover the top of the pie before baking. Simply place it over the filling, crimp the edges to seal with the bottom crust, and cut a few slits in the top for steam to escape. I personally adore the uncovered version, finding it slightly lighter and allowing for a beautiful golden brown egg surface.
- Varying the Veggies: This pie is incredibly adaptable to additions! Incorporating some vegetables not only adds nutrients but also extra flavor and color. Diced tomato or finely chopped capsicum (bell pepper) would be excellent choices. Sauté them along with the onion and bacon, or simply scatter fresh tomatoes over the base before pouring in the egg mixture. Cooked spinach (squeezed dry) or sautéed mushrooms would also be delightful.
- Choosing the Right Dish: The specific size and type of baking dish can influence your pie’s cooking time and appearance. I find a 27cm (10-inch) round quiche dish or a similar pie plate provides the ideal proportions for this recipe, allowing for a good balance of filling to crust. Ensure your dish is deep enough to hold the generous filling.
- Preventing a Soggy Bottom: To ensure your puff pastry base remains beautifully crisp and avoids a soggy bottom, make sure to prick the base generously with a fork before adding the filling. Additionally, pre-baking the pastry for about 5-10 minutes (also known as “blind baking”) before adding the filling can help, though it’s often not strictly necessary with puff pastry if cooked at the right temperature.
- Make Ahead and Storage: Bacon and Egg Pie is fantastic for making ahead. You can prepare the pie entirely and bake it, then store it in the refrigerator for up to 3-4 days. Reheat individual slices in the oven or microwave. It also freezes well! Once cooled, slice the pie and wrap individual pieces tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat.
- Customization with Herbs and Spices: Don’t hesitate to experiment with fresh herbs! A sprinkle of chopped chives, parsley, or thyme in the egg mixture would add a lovely fresh dimension. A pinch of nutmeg can also enhance the richness of the creamy egg filling.
Frequently Asked Questions (FAQs) About Bacon and Egg Pie
Here are some common questions you might have about making and enjoying this versatile Bacon and Egg Pie:
Can I use a different type of pastry?
While puff pastry provides a wonderfully flaky and light crust, you could certainly experiment with other options. Shortcrust pastry would result in a more crumbly and robust base, similar to a quiche. Store-bought shortcrust pastry sheets are also a convenient alternative if you prefer that texture. Always ensure your chosen pastry is defrosted and handled cold for the best results.
How do I know when the pie is fully cooked?
The key indicator is the egg filling. It should be set and firm in the center. To test, gently insert a knife or skewer into the very middle of the pie. If it comes out clean with no wet batter, your pie is ready. The crust should also be golden brown and visibly crisp.
Can I add different meats or cheese?
Absolutely! This recipe is incredibly forgiving. Instead of bacon, consider diced ham, cooked sausage, or even smoked salmon for a gourmet twist. For cheese, Gruyère, Swiss, or a mix of mozzarella and Parmesan would all be delicious alternatives or additions to the cheddar, offering different flavor profiles and melting characteristics.
What are some great side dishes for Bacon and Egg Pie?
For a light meal, a simple green salad with a vinaigrette dressing is perfect. If you’re serving it for dinner, roasted vegetables like asparagus, broccoli, or sweet potatoes make excellent companions. For a heartier option, consider a side of baked beans or a fresh coleslaw.
Is Bacon and Egg Pie suitable for vegetarians?
As the name suggests, this pie contains bacon. However, you can easily adapt it for vegetarians by omitting the bacon and perhaps adding more vegetables like mushrooms, bell peppers, or spinach, or even a meat substitute. The core egg and cheese custard with pastry base remains delicious.
Explore More Savory Bacon Recipes
If you’re a fan of the irresistible flavor of bacon, you’ll love exploring these other delicious recipes that showcase this versatile ingredient:
- Zucchini and Bacon Slice
- Mini Bacon and Egg Pies
- Bacon and Mushroom Pasta
- Cauliflower and Bacon Soup
- Crispy Brussels Sprouts with Bacon
We hope you thoroughly enjoy creating and tasting this incredible Bacon and Egg Pie. If you’ve given this recipe a try, we’d be thrilled to hear about your experience! Please take a moment to leave a comment and a star rating below to share your feedback.
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📋 RECIPE
Bacon and Egg Pie
8
15 minutes
40 minutes
55 minutes
This Bacon and Egg Pie is so easy to pull together for a delicious breakfast, lunch or dinner! Made with simple ingredients, including frozen puff pastry, it will be on the table in under an hour.
Ingredients
- 2 Frozen Puff Pastry Sheets, defrosted
- 1 tablespoon Olive Oil
- 1 Brown / Yellow Onion, diced
- 3 Bacon Slices, diced
- 8 Eggs
- 1 cup Heavy Cream / Cooking Cream
- 1 cup Cheddar Cheese
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 180C / 350F.
- Heat oil in a frying pan on medium heat, then fry bacon and onion until the onion is softened and the bacon is cooked. Remove from heat.
- Use one puff pastry sheet to line a round pie dish (I used my 27cm / 10inch quiche dish), pressing the pastry down into the bottom of the dish and up the sides. Next, use the second sheet to fill in any gaps. Trim any excess pastry and prick the base with a fork.
- Sprinkle the cooked bacon and onion over the base, then cheese over the top.
- Add eggs, cream, salt and pepper to a large mixing bowl and whisk until combined. Pour over the base.
- Place the pie in the oven and cook for 35-40 minutes until the egg is set in the middle and the pastry is crispy and golden.
- Serve warm or cold.
Notes
- If you’re a more visual person, there’s step by step images on how to make this pie in the post above.
- For a more traditional pie, feel free to add additional puff pastry sheets to cover the top before cooking. I love it uncovered to be a little lighter.
- Feel free to add in some veggies if you’d like – tomato or capsicum / bell pepper would go well.
- I use a 27cm / 10 inch quiche dish to cook this pie.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 327Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 243mgSodium: 308mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 13g