You know those nights when you’re running late and don’t know what to cook for dinner? Well this simple egg and bacon pie is just what you need! It will be on the table in around 30 minutes and you only need 6 basic ingredients. How good is that? Yep, I’m a big, big fan of easy weeknight dinners.
To make this egg and bacon pie, you simply line a pie or tart tin with defrosted puff pastry sheets. Add in some bacon and onion that’s been quickly fried off. Sprinkle over some grated cheese and pour over the egg mixture. Add a bit of extra cheese on top and pop it into the oven. That. Is. It. My. Friends!
To keep things a bit lighter I always add milk to my eggs, but if you want a really rich and decadent pie then totally use cream inside. I personally don’t think there’s a huge difference in the taste, but those of you who are massive cream lovers will probably prefer the creamier option. Either way, your pie is going to be so yummy!
This is one of those brilliant dinners that also freezes really well. If we have any leftovers, I just slice the pie into pieces, wrap them individually in plastic wrap and pop them into the freezer. Trust me, you’ll think this is the best idea ever when you have nothing to take to work for lunch, or you get a massive case of the ‘can’t be’s’ one night and cooking dinner is just sooooo not going to happen (please tell me it’s not just me that the ‘can’t be’s’ happen to??).
This egg and bacon pie is really yummy on it’s own, or you can serve it with a side salad or vegetables. Oooh and one more thing! If you’ve got some yummy relish in your fridge, pop a big dollop of that on top. Mmm yum! (Or as my husband does, squirt some tomato sauce on it… ok, ok I do that sometimes too).
What are your favourite easy weeknight dinners?
- 2 sheets of puff pastry, defrosted
- 5 eggs
- ½ cup milk (or cream)
- 4 rashers of bacon, chopped
- 1 onion, finely chopped (red or brown is fine)
- ¾ cup grated cheese
- Preheat oven to 210 degrees celsius (200 degrees if using fan-forced).
- Lightly grease a pie or tart tin (loose-bottomed ones work best).
- Place one sheet of the puff pastry into the tin and press down. Use the second piece to cover any gaps that remain.
- Fry the bacon and onion over a medium heat in a frying pan until the onion has softened and the bacon has started to crisp up.
- Place the bacon and onion into the bottom of the tin on top of the pastry.
- Sprinkle over half of the cheese.
- With a fork, lightly beat the eggs and milk together.
- Pour the egg mixture over top of the bacon.
- Sprinkle over the remaining cheese.
- Bake in the oven for 20 minutes or until golden and cooked through.
- Allow to stand for 10 minutes before serving.