There’s a few things people do wrong when making a bacon and egg pie, if you ask me. 1.They’re mean with the bacon. 2. They whisk the eggs. 3. They add peas, carrots, cheese or tomatoes (etc).
Bacon and egg pie on it’s own is a thing of beauty.
By all means, make a quiche using bacon + other stuff some time but if you want pure bacon and egg pie – follow this recipe and everyone will go “WOW” when you serve it up!
To make a pie large enough to serve 4-6 people you will need:
400g flaky pastry (Yes you can use ready made sheets)
10 large free range eggs
400g good quality bacon
Salt & Pepper to taste
Finely chopped parsley – optional
Grease an oven proof pie dish with lashings of butter. Line with flaky pastry – keeping some aside for the ‘lid’. Chill while you cut the bacon into 1cm “chunks”.
Scatter half the bacon in the base of the pastry shell.
Crack the eggs into the dish on top of the bacon. Some will break, some wont – don’t touch ’em. It’s all good.
Add the remainder of the bacon. Season and scatter with the chopped parsley if using.
Carefully lay the pastry ‘lid’ on top and crimp the edges firmly. Cut 4 slashes into the pastry to allow steam to escape. Just stab a paring knife in, that does the job..
Glaze and bake at 410deg C until golden on top. This should take approx. 15-20 mins.
Glaze: beat an egg and brush the top liberally.
Serve warm or cold, either’s good!