These days when we think bacon, egg and pastry we think ‘quiche’. But before quiche there was a bacon and egg pie which was a masterpiece to see as well as to eat. My mum made this pie for special picnics and it took her a long time to make. To cut the time short you can use pre made pastry. But if you really want to be authentic, then try the recipe below for short crust pastry.

I am writing this recipe on the blog because in Mum’s Recipe book the old recipe is written in pencil and is fading. So I thought it was time to capture it before it was lost.

I have jazzed it up a bit by adding some herbs, chilli and some cheese but you can make up your own mind about the flavour. I hope you enjoy this pie and use it for your next picnic or family gathering!

What You Will Need:

A 20cm pie plate

175 g plain flour

1/4 teaspoon baking powder

1/4 teaspoon salt

90 grams butter

Approximately 3 tablespoons water

125 grams bacon

4 x eggs

150 grams cheese

Mixed herbs

Dried Chilli flakes (to taste)

Salt and pepper to taste

I x beaten egg + 2 tablespoons milk for glazing the pastry

Method:

Rub dry ingredients together with the butter. Mix in the water to form a dough. Place in the fridge for 30 minutes.

Turn out the dough and divide into two portions of roughly 2/3 and 1/3 of the total ball of dough.

Roll out the larger portion and line the pie dish with it.

Chop the bacon into 2 cm pieces and lightly fry. Cool on a plate lined with paper towel. Place the cooled bacon on the the pastry case.

Sprinkle on the approximately half the mixed herbs, the chilli and the cheese. Add salt and pepper to taste.

Break each of the eggs into the pastry shell – being careful not to break the yolk. Sprinkle with more herbs, salt and pepper.

Roll out the remaining pastry and use to cover the pie.

Glaze the top of the pie with beaten egg/milk mixture and cut slits in the top.

Bake at 200 C for 25- 30 minutes.

Allow to cool completely and serve slices of pie with a tossed salad. 

Enjoy!

What Next?

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Until next time,

 

 

Gillian (and Andrew)