You are going to love this traditional egg and bacon pie with puff pastry crust! A creamy, savoury egg filling is dotted with pieces of smoky bacon and tasty cheese and encased in a buttery, flaky puff pastry crust. This classic pie is so quick and easy to make and it’s ideal for picnics, brunch, or an easy dinner in just 30 minutes.
Egg and bacon pie is a classic and much-loved recipe in Australia and New Zealand. So comforting and delicious, ultra-tasty eaten hot or cold, it is ideal for any time of day! Whether you serve it for breakfast or brunch, picnics or lunch, afternoon tea or dinner, it’s a guaranteed hit that the whole family will love.
Rich and comforting, with a buttery crust and loads of savoury bacon and cheese, it's my go-to food whenever I need a recipe that is quick, simple and crowd-pleasing. It’s perfect for those busy weeknights when you are running late and can't think of what to cook.
It even freezes well as a whole pie or in individual slices, so you can make a double batch and keep some handy for next time.
If you love egg and bacon pie, I'm sure you'll also love this quiche lorraine and this roast pumpkin, onion and feta tart.
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Why You're Going To Love This Recipe
- Quick and Easy – made with only 6 ingredients, including store-bought puff pastry, this egg and bacon pie can be on the table in 30 minutes! No need to blind bake the pastry.
- Perfect for Any Occasion – bacon egg pie is a classic brunch recipe. But it’s much more than that! It is fantastic for breakfast, lunch, dinner, picnics, tea parties, celebrations and so much more.
- Packed Full of Flavour – the classic combination of eggs and bacon is complemented by some savoury cheese, onion and flaky puff pastry to make the ultimate in easy comfort food.
- Easy to Freeze and Reheat – perfect for a last minute lunch or dinner. Egg and bacon pie also makes a lovely gift for someone who has just had a baby or needs some easy freezer meals.
- Conventional and Thermomix - this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
What You Need
It really is so simple to make this easy pie - 6 ingredients and 10 minutes of hands-on time is all you need.
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Puff Pastry – gives the pie a lovely, flaky finish. I’m using ready-made, pre-cut sheets of puff pastry for convenience, but if you prefer you can make your own. In Australia, puff pastry comes in 25cm x 25cm squares that are located in the freezer section of supermarkets and grocers. You will need 2 sheets for this recipe. Alternatively, you can use shortcrust pastry (pie crust) or gluten-free pastry if required.
- Bacon – make sure to use good quality bacon. Good quality bacon is important for both texture and the final taste. I recommend shortcut bacon, but any type of smoky bacon (streaky, middle, diced etc) will work.
- Eggs – large, free-range eggs are always best.
- Cheese – a simple cheddar cheese is fine. Or try gruyere, tasty or Monterey Jack.
- Cream or milk – adds creaminess, richness and smoothness to the egg filling. Full-fat is best, but light can also be used. Cream will give the best flavour and texture.
Equipment Required
- Loose-Bottomed Tin - I use a a 12cm x 36cm (5 x 14 inch) loose-bottomed tart tin to bake the pie. Loose-bottom tart tins are essentially tins in two pieces; the body of the tin and a removable bottom. Using a loose-bottom tin makes the pie much easier to remove when ready to serve. Alternatively, you can use a regular pie tin.
- Frying Pan – to fry the bacon and onion.
- Fork and Mixing Bowl – to prepare the egg mixture.
- Oven – the pie is baked in the oven at 200 degrees Celsius (390 degrees fahrenheit), or until cooked through.
Step by Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Make The Puff Pastry Base
Place one sheet of the puff pastry into the tin and press down. Use the second piece (cutting if necessary) to cover any gaps that remain and gently press to seal the seams.
Step 2 - Fry The Bacon
Fry the bacon and onion over medium heat in a frying pan until the onion has softened and the bacon has started to crisp up.
Step 3 - Layer The Filling
Arrange the bacon and onion over the top of the puff pastry base. Then, sprinkle half of the grated cheese over the top of the bacon.
Step 4 - Make The Egg Mixture
With a fork, lightly beat the eggs and cream or milk together. Pour the egg mixture into the tin and top with the remaining cheese.
Step 5 - Bake
Bake in the oven for 20 minutes or until golden and cooked through. Allow to stand for 10 minutes before serving.
Expert Tips
- Make sure the pastry is fully thawed before adding it to the tin, or it will tear. Any holes in the pastry can cause the egg mixture to leak out before it sets.
- There is no need to pre-cook (blind bake) the pastry. It will be deliciously crispy without blind baking. Blind baking is the process of pre-baking a pie crust or other pastry without the filling.
- If using a loose-bottomed pie tin, place a baking tray directly underneath to catch any drips.
- I recommend using shortcut bacon for best results, but middle or streaky bacon can also be used. Or, swap for diced bacon. Just make sure it is good quality bacon, for best results.
- Bake on the bottom rack of the oven to ensure that the filling cooks through while the pastry turns a nice, golden brown.
- Storage - keep any leftovers in the fridge in an airtight container for up to 4 days.
FAQs
Egg and bacon pie can be frozen whole, or in individual serves. Allow the pie to cool completely and then wrap the whole pie (or slices) in baking paper and place it into a freezer-safe, airtight container. Freeze for up to 3 months. To thaw, leave in the container in the fridge overnight, or sit at room temperature for 2-3 hours.
Egg and bacon pie can be served hot or cold, and it can be easily reheated in the oven. To reheat a whole pie, place the pie on an oven tray or pie dish and heat at 180C/356F for around 25-30 minutes, or until heated through. To reheat individual serves, place the slices on an oven tray and heat at 180C/356F for around 10 minutes, or until heated through. Reheating time will depend on the oven and the size of the pie, so check that the pie is heated through before serving. It can also be heated in the microwave, although the pastry won’t be as crisp. To do this, cut the pie into slices and heat for 1-2 minutes per slice, or until heated through.
Egg and bacon pie is rich, hearty and quite filling, so a nice light salad is the perfect accompaniment. You can also serve it with your favourite soup or some steamed vegetables. And of course, a chutney, or a big bowl of tomato sauce!
Related Recipes
If you love this egg and bacon pie, you will LOVE these other easy recipes that are perfect for brunch, lunch, dinner and gifting as well.
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Traditional Egg and Bacon Pie with Puff Pastry
Ingredients
- 2 sheets puff pastry defrosted
- 200 g bacon chopped
- 1 medium (225g) brown onion diced
- 75 g (¾ cup) cheddar cheese grated
- 5 eggs
- 125 g (½ cup) cream or milk
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius fan-forced (390 degrees fahrenheit).
- Lightly grease a 12cm x 36cm (5 x 14 inch) loose-bottomed pie or tart tin.
- 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 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 tin on top of the pastry.
- Sprinkle over half of the cheese.
- With a fork, lightly beat the eggs and cream or milk together. Pour the egg mixture into the tin.
- 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.
Thermomix Method
- Preheat oven to 200 degrees celsius fan-forced (390 degrees fahrenheit).
- Lightly grease a 12cm x 36cm (5 x 14 inch) loose-bottomed pie or tart tin.
- Place one sheet of the puff pastry into the tin and press down. Use the second piece to cover any gaps that remain.
- Place the cheese (chopped unto chunks) into the Thermomix bowl. Grate for 8 seconds, Speed 8. Set aside. Wash and dry the Thermomix bowl.
- Place the bacon and onion into the Thermomix bowl. Chop by pressing Turbo 3-4 times (or until chopped to your liking).
- Add the olive oil and saute for 4 minutes, 80 degrees, Speed 2 (Reverse). Drain off any excess oil and then place the bacon and onion into the tin on top of the pastry.
- Sprinkle over half of the cheese.
- In the Thermomix bowl (no need to clean it this time), add the eggs and crream or milk and mix for 10 seconds, Speed 6. Pour the egg mixture into the tin.
- 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.
Notes
- Puff Pastry – gives the pie a lovely, flaky finish. I’m using ready-made, pre-cut sheets of puff pastry for convenience, but if you prefer you can make your own. In Australia, puff pastry comes in 25cm x 25cm squares that are located in the freezer section of supermarkets and grocers. You will need 2 sheets for this recipe. Alternatively, you can use shortcrust pastry (pie crust) or gluten-free pastry if required.
- Make sure the pastry is fully thawed before adding it to the tin, or it will tear.
- There is no need to pre-cook (blind bake) the pastry. It will be deliciously crispy without blind baking.
- If using a loose-bottomed pie tin, place a tray directly underneath to catch any drips.
- I recommend using shortcut bacon for best results, but middle or streaky bacon can also be used. Or, swap for diced bacon. Just make sure it is a good quality bacon for best results.
- Bake on the bottom rack of the oven to ensure that the filling cooks through while the pastry turns a nice, golden brown.
- Storage - keep any leftovers in the fridge in an airtight container for up to 4 days.
- Freezing - egg and bacon pie can be frozen whole, or in individual serves. Allow the pie to cool completely and then wrap the whole pie (or slices) in baking paper and place it into a freezer-safe, airtight container. Freeze for up to 3 months. To thaw, leave in the container in the fridge overnight or sit at room temperature for 2-3 hours.
- Reheating - egg and bacon pie can be served hot, or cold. And it can be easily reheated in the oven. To reheat a whole pie, place the pie on an oven tray or pie dish and heat at 180C/356F for around 25-30 minutes, or until heated through. To reheat individual serves, place the slices on an oven tray and heat at 180C/356F for around 10 minutes, or until heated through. Reheating time will depend on the oven and the size of the pie, so check that the pie is heated through before serving. It can also be heated in the microwave, although the pastry won’t be as crisp. To do this, cut the pie into slices first and heat for 1-2 minutes per slice, or until heated through.
Tracey Nicholls says
I make this quite often now. I sometimes add some mushrooms or silverbeet to the mix. Tonight I only had sour cream in the fridge and it ended up absolutely delicious