Bacon and egg pie
Bacon and egg pie features a flaky crust filled with crispy bacon, sun-dried tomatoes, and a rich egg mixture. This savoury dish is perfect for breakfast or a hearty lunch.
Cook time 50 min
Prep time 30 min
Ingredients:
1.50 cups all-purpose white wheat flour4 cups self-raising flour
1 cup butter
1 tbsp water
1 short spray cooking spray oil
2 bacon strips
1 yolk
1/2 cup sun-dried tomatoes
1/2 cup heavy whipping cream
Bacon and egg pie is a classic dish that combines the rich flavors of bacon, eggs, and sun-dried tomatoes encased in a flaky, buttery crust. This recipe offers a delightful balance of savory and creamy, perfect for any meal of the day. Using a mix of all-purpose and self-raising flour provides the crust with both structure and a tender mouthfeel.
Instructions:
1. Mix the Flours and Butter: In a large mixing bowl, combine 1.50 cups of all-purpose white wheat flour and 4 cups of self-raising flour. Cut in 1 cup of butter until the mixture resembles coarse crumbs.
2. Add Water: Gradually add 1 tbsp of water and continue to mix until the dough starts to come together. If the dough is too dry, add a little more water, a teaspoon at a time.
3. Knead and Chill: Turn the dough out onto a floured surface and knead until smooth. Shape it into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
1. Cook the Bacon: In a skillet over medium heat, cook 2 bacon strips until crispy. Remove from the skillet and drain on paper towels. Once cooled, chop them into small pieces.
2. Mix Filling Ingredients: In a bowl, combine 1 egg yolk, 1/2 cup of sun-dried tomatoes (chopped if necessary), the cooked bacon pieces, and 1/2 cup of heavy whipping cream. Mix well and set aside.
1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Pie Dish: Lightly spray a pie dish with cooking spray.
3. Roll Out the Dough: On a lightly floured surface, roll out the dough into a large circle, about 1/4 inch thick. Carefully transfer the dough to the prepared pie dish, pressing it into the edges and trimming any excess.
1. Add the Filling: Pour the filling mixture into the dough-lined pie dish, spreading it evenly.
2. Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
1. Cool Slightly: Let the pie cool slightly on a wire rack before slicing and serving.
Creating a bacon and egg pie from scratch might seem daunting, but with the right ingredients and tips, you can craft a delicious and satisfying dish that’s perfect for any occasion. The combination of the savory bacon, rich eggs, and tangy sun-dried tomatoes in a buttery crust is sure to impress your family and friends. Enjoy your homemade bacon and egg pie warm, and savor every bite!
Bacon and egg pie FAQ:
Bake the Bacon and Egg Pie for 30-35 minutes at 375°F (190°C), or until the crust is golden brown and the filling is set.
The pie is done when the crust turns golden brown and a knife inserted into the filling comes out clean, indicating that it is set.
Yes, you can use a different pan size, but baking times may vary. A standard 9-inch pie dish works best for this recipe.
You can substitute the bacon with a vegetarian alternative like tempeh bacon, and use a plant-based cream for a dairy-free version. Any firm cheese can also be added in place of the sun-dried tomatoes for a different flavor.
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips:
- Ensure your butter is cold when combining with the flour to create a flaky crust.
- Pre-cook the bacon to achieve the ideal crispiness and remove any excess fat.
- Use high-quality sun-dried tomatoes for added flavor and texture.
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle.
- Brush the crust with egg yolk before baking to achieve a golden-brown finish.
Nutrition per serving
6 ServingsCalories 890kcal
Protein 22g
Carbohydrates 110g
Fiber 5g
Sugar 6g
Fat 44g
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