Egg and Bacon Pie is one of those dishes that is brilliant in it’s simplicity and so incredibly versatile. The possibilities are almost limitless when it comes to added ingredients and it is so quick and easy to make, this one took me 5 minutes! (Plus 40 minutes in the oven of course)
The origin of the bacon and egg pie is widely disputed, as is the “traditional” version of it.
Allow me to share a little of my ignorance with you. Up until recently, I had assumed that egg and bacon pie was just quiche, by another name.
This is not a completely ridiculous assumption. The obvious difference is the full pastry case but many Egg and Bacon pie fillings seem to almost mimic the ever popular Quiche Lorraine and this recipe is no exception.
The egg mix is the major component of this dish, everything else is easily substituted and quantities are really not that important.
Bacon and Egg Pie
2 sheets of puff pastry
4 slices bacon, cut into pieces.
½ cup chopped spinach
½ cup cream
2 teaspoons chives
Pinch of salt (or, to taste)
Pinch of white pepper
•Preheat oven to 180°C/356°F
•Lightly grease a loaf tin and press one sheet of pastry into the tin as pictured.
•Cut one pastry sheet into two so that one side is a little wider than a half sheet.
Cut the smaller piece in half again to complete the base.
•Whisk eggs, cream, salt and pepper together, mix in chives, bacon and spinach. Pour into pastry lined tin.
•Top with remaining pastry, pressing edges firmly together. Peirce pastry with a fork or sharp knife 2-3 times.
•Sprinkle with paprika and bake for 35-40 minutes.
Sliced mushrooms and caramelised onions are a great combination for this recipe too.