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Egg and Bacon Pie

Kath Whalen

For Lunch ( Eggs, Easy, Pies )


Published on

30 minutes to prepare and 35 minutes to cook

Serves 8


This is for the 'real men' because we all know they don't eat quiche but this is a pie not a quiche !

Great served with a garden salad for lunch or dinner.


Pie Filling:
10 bacon rashers
1 large brown onion (sliced)
1 heaped teaspoon chopped parsley
10 eggs
2-3 large tomatoes
Salt and pepper to taste

Pie Case - Short Crust Pastry:
2 cups plain flour
Pinch of salt
150 grams butter (chopped into cubes)
4 tablespoons ice cold water
Good squeeze of lemon juice


Sift flour and salt into a bowl. Rub in butter until mixture resembles breadcrumbs. Add water and lemon juice, mixing with a knife until of pastry consistency. Form into a ball, wrap in cling wrap and place in fridge until ready to use (at least half an hour).

Pre-heat oven to 180 C

Roll out 2/3rds of pastry and line a greased flan tin/dish.

Chop bacon into 5 cm pieces and fry lightly. Drain on paper towel. Fry onion slices in same pan until soft and transparent.

Evenly cover the base of the pastry case with pieces of bacon. Break eggs on top of the bacon and pierce the yolks with a small sharp knife. Season with salt and pepper. Sprinkle parsley over top then cover with a layer of tomato slices and the fried onion.

Roll out remaining pastry and cover pie. Brush with milk or egg wash (beaten egg) and bake for 30 -35 minutes (until pie is golden brown).


Photo is of individual egg and bacon pies (cooked in muffin tins) that I made using wholemeal flour in the pastry.


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  • avatar

    Great call Kath... pies are awesome, especially with lots of bacon!