Bacon And Egg Pie

iamwinfred

This Bacon And Egg Pie is the kind of savory pie you make once and end up craving for weeks after. It is a golden, buttery pastry shell packed with smoky bacon, sauteed onion, and fluffy baked eggs. One slice and you will understand why this pie has been a breakfast, lunch, and dinner staple in kitchens for generations.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Breakfast, Brunch

Cuisine British

Servings slices

Calories 340 kcal

Equipment

9 inch ceramic pie dish Heats evenly for a crisp bottom crust
Large skillet
Mixing bowls
Whisk
Rolling Pin
Pastry brush
Instant-read thermometer For checking filling doneness (160°F)
Sharp paring knife For trimming pastry and cutting slits

Ingredients

2 sheets shortcrust pastry sheets thawed if frozen
8 slices smoked streaky bacon chopped
1 medium yellow onion finely diced
1 tablespoon butter
7 large eggs 3 for the filling, 4 cracked on top, divided
1/4 cup whole milk 60ml
1/2 cup sharp cheddar cheese grated, about 60g
2 tablespoons fresh parsley chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg yolk for egg wash, mixed with water
1 tablespoon water mixed with egg yolk for egg wash

Instructions

Preheat oven to 375°F (190°C). Grease the pie dish. Press one pastry sheet into the dish leaving overhang. Prick base with fork and refrigerate.
Melt butter in a skillet over medium heat. Cook onion 4-5 minutes until soft. Add bacon and cook 6-8 minutes until browned and crisp. Set aside to cool.
In a bowl, whisk 3 eggs with milk, salt, and pepper. Stir in half the cheddar and half the parsley.
Spread the bacon and onion over the pastry base. Pour the egg mixture over it. Crack the remaining 4 eggs on top, breaking yolks gently if desired. Sprinkle with remaining cheddar and parsley.
Roll out the second pastry sheet and lay over filling. Trim, crimp edges to seal, and cut steam vents. Brush with egg wash.
Bake on the middle rack for 45-50 minutes until golden and filling reaches 160°F internally. Cover edges with foil if browning too fast.
Rest for at least 15 minutes before slicing. Serve warm, at room temperature, or chilled.

Notes

Let the bacon and onion mixture cool slightly before adding to the pastry to prevent melting the base.
Keep your pastry cold right up until it goes into the oven for the flakiest results.
Do not skip the resting time after baking—it firms up the filling for cleaner slices.
Use a fork to crimp the edges tightly so the filling does not leak out during baking.
Grate your own cheese instead of using pre-shredded for smoother melting.
Add a handful of baby spinach or peas for extra color and nutrients.
Swap cheddar for gruyere or a smoked cheese for a different flavor profile.
Use puff pastry instead of shortcrust for a flakier, more dramatic top.
Store leftovers covered in the fridge for up to 4 days. Reheat in a 325°F oven for 10-15 minutes or microwave for 60-90 seconds.
Wrap unbaked or baked pie tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 18gProtein: 15gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 185mgSodium: 480mgPotassium: 220mgFiber: 1gSugar: 2gVitamin A: 8IUVitamin C: 6mgCalcium: 10mgIron: 8mg

Keyword bacon and egg pie, bacon pie, breakfast pie, egg pie, savory pie