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Egg and Bacon Pie recipe from chefsarahelizabeth.com

When I was reading James Herriot’s Treasury for Children I noticed they ate an egg and bacon pie during their picnic. Of course, that was the first thing I googled when planning my menu for Family Dinner Book Club. It is exactly as it sounds: eggs and bacon in a pie crust. What’s not to love? Plus, I added parmesan cheese and chives. Yes I did.

Egg and Bacon Pie recipe from chefsarahelizabeth.com

Egg and bacon pie is an old fashioned English recipe that still makes the rounds in restaurants and cookbooks today. They sure do know how to eat across the pond. This recipe is great hot and fresh from the oven for breakfast or brunch, and it is just as good on a picnic or as leftovers after being refrigerated and served cold or at room temperature. I have made this as a full size pie and also in individual ramekins with great results both ways. You can take your time to make a homemade pie crust or you can use puff pastry as I did in these photos.

Egg and Bacon Pie recipe from chefsarahelizabeth.com

By the way, what happened with my puff pastry?! I know puff is in the name, but I’m not exactly sure why it puffed up quite so big and uneven as it did. I decided to use this pie for the photos anyway because I felt the super puffed pastry gave the pie some extra character. This level of puffiness did not happen any other time I tested the egg and bacon pie. Funny how weird things happen in the kitchen like that sometimes.

English Egg and Bacon Pie
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Ingredients

  • 1 double crust pie dough
  • 6-8 strips bacon, cooked
  • 9 large eggs
  • 4 tablespoons whole milk or heavy cream
  • 4-5 chives, chopped
  • kosher salt, to taste
  • crushed black pepper, to taste
  • 2 ounces (about 1/2 cup loose) shredded parmesan cheese

Instructions

  1. Preheat oven to 400F.
  2. Roll out the pie dough and line the bottom of a pie pan.
  3. Crumble the bacon and scatter all around in the pie crust.
  4. Gently crack 6 eggs into the pie crust, spacing them evenly between the bacon pieces.
  5. Crack the remaining 3 eggs into a small bowl, and whisk together with the milk, chives, salt, and pepper. Pour the egg mixture into the pie crust.
  6. Sprinkle with the parmesan cheese and top with the remaining pie dough. Pinch the edges of the pie to seal, and pierce the top of the crust a few times to vent.
  7. Bake until the pie dough is golden brown and the filling is set, about 45-55 minutes. Allow to cool for 5 minutes, then serve warm or at room temperature.
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http://chefsarahelizabeth.com/2016/05/03/egg-and-bacon-pie-recipe/

 

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10 Comments on English Egg and Bacon Pie

  1. Beth @ Binky's Culinary Carnival
    May 3, 2016 at 1:21 pm (2 years ago)
    I love quiche so I assume egg pie is just a lighter version, I'll have to try your recipe. I have issues with puff pastry too at times. I theorize that it's the temperature of the pastry when it goes into the oven? Reply
    • Daisy
      May 4, 2016 at 9:39 pm (2 years ago)
      I bet the temperature of the puff pastry has something to do with it. Reply
  2. Kristen
    May 3, 2016 at 1:40 pm (2 years ago)
    This looks stunning! I love this! I want to make it next time my parents come over! Reply
    • Daisy
      May 4, 2016 at 9:38 pm (2 years ago)
      You should definitely make this for them! Reply
  3. Derek @ Dad With A Pan
    May 3, 2016 at 3:25 pm (2 years ago)
    MMMM EGG AND BACON! The onlythings I put in quiche! lol looks great! Reply
    • Daisy
      May 4, 2016 at 9:38 pm (2 years ago)
      the only ingredients you need, right?! Reply
    • Daisy
      May 4, 2016 at 9:37 pm (2 years ago)
      :) Reply
  4. Renz
    May 4, 2016 at 5:49 am (2 years ago)
    This looks good. Puff pastry is pretty temperamental I find. Lol. Does what it wants when it wants Reply
    • Daisy
      May 4, 2016 at 9:37 pm (2 years ago)
      It sure does, which adds to the fun! Reply

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