Recipe for Egg and Bacon Pie (aka Quiche!)
This was one of my favourites as a child and I think it got renamed at home from Quiche to Egg and Bacon Pie purely because 5 year old me liked the sound of a pie… but wouldn’t eat the quiche!
I used to enjoy these straight from the oven, when the filling was light and fluffy and the top brown and almost crispy, served with some fresh peas and buttery mashed potatoes. They can of course also be made ahead and left to cool, then carved up and taken on a picnic or to share over lunch with a fresh salad.
I have used ready made and rolled puff pastry for this recipe, just to save time but you could easily make your own. I recommend Delia Smith’s pastry recipe which you can find here.
This recipe can also be made with shortcrust pastry in a more traditional round pie case, but in that scenario, whether you are using pre-made pastry or not, you will need to pre-bake the pie case before adding the filling.
I have obviously added some bacon to my recipe but also some asparagus and tomatoes. These pies can be filled with any savoury topping that takes your fancy. As a general rule, pre-cook any meat items to make sure they are properly cooked.
This recipe was originally posted in the Blackmore Vale Magazine and featured in their May issue. I also used some delicious local white eggs that were gifted to my from Westleaze Farm near Bridport from their beautiful Dekalb White Chickens.
You can find this recipe for Egg and Bacon Pie and many other recipes in our Dorset Recipes section.
Egg and Bacon Pie (aka Quiche!)
- 1 pack ready rolled puff pastry
- 2 eggs plus 1 egg yolk
- 125g strong cheddar
- 100ml double cream
- Handful of cherry tomatoes
- Some asparagus spears
- 2 or 3 rashers of streaky bacon, cut into pieces and quickly fried until just cooked.
- Pinch of salt and black pepper.
- Step 1 Preheat the oven to 180 fan/gas 5.
- Step 2 Line an 8” square baking tin with baking paper.
- Step 3 Unroll the pastry and carefully place into the baking tin, allowing the extra to fold up the sides of the tin.
- Step 4 In a jug, mix together well the cream, eggs, salt and pepper. You can use garlic salt here if you wish and add more black pepper if you want to.
- Step 5 Grate the cheese onto the base of the pastry case.
- Step 6 Cut the cherry tomatoes in half and add them to the pastry, along with the asparagus spears.
- Step 7 Gently pour over the cream and egg mixture. You can egg wash the pastry if you want to but you don’t need to.
- Step 8 Bake in the oven for 20-30 minutes until the top goes golden brown and very middle jiggles when you shake the tin gently (the edges should be firm).
- Step 9 Eat straight from the oven with fresh green salad or leave to cool and then slice as you wish.
Images taken by Heather Brown.