If you're after the best egg and bacon pie recipe that's quick, easy, and family-friendly, this one's a keeper! Flaky puff pastry, creamy eggs, smoky bacon, and a sprinkle of cheese… it's the ultimate comfort food that works just as well for dinner as it does for a picnic or lunchbox treat. No blind baking. No fuss. Just a golden, flaky pie that's ready in 30 minutes.
If you love this, you might also enjoy my zucchini slice or my classic quiche lorraine - both are perfect for easy family meals.
I keep coming back to this recipe - my go to dish for a Sunday night meal. Excellent recipe!
- Noeleen
An egg and bacon pie with puff pastry is a true Aussie classic - hearty, portable, budget-friendly, and ready in minutes with no blind baking. I add sautéed onion for sweetness, cheese for extra flavour, and both conventional and Thermomix methods so it's easy for everyone. Perfect hot or cold, it's just as good for dinner with salad as it is in lunchboxes or at a picnic - just like my sausage rolls or zucchini and halloumi fritters.
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Why You're Going To Love This Recipe
- 30 minutes from start to finish - perfect for busy weeknights.
- No blind baking required - puff pastry goes straight in, bakes golden and crisp.
- Both conventional & Thermomix methods included - cook it your way.
- Freezer-friendly - make ahead for easy meals or lunchbox fillers.
- Hot or cold, it's delicious - serve fresh from the oven or chilled the next day.
Pie Ingredients
With just a handful of simple ingredients, this easy egg and bacon pie is a breeze to make.
- Onion - sautéing with the bacon gives sweetness and depth.
- Puff pastry - I use ready-made sheets (25cm squares in Australia) for convenience. Make sure they're thawed before using to avoid tearing.
- Bacon rashers - I find that shortcut is the best bacon to use, but middle or streaky bacon also works. Use good-quality bacon for the best flavour.
- Cheddar cheese - adds richness and helps bind the filling.
Variations
- Gluten-free - use gluten-free puff or shortcrust pastry.
- Cheesy upgrade - swap cheddar for a mix of mozzarella and parmesan for extra stretch.
- Veggie version - add chopped mushrooms, baby spinach, or grated zucchini with the onion.
- Leek swap - replace the onion with thinly sliced leek for a milder, slightly sweet flavour.
- No-pastry option - skip the pastry entirely and bake the filling in a greased dish for a crustless pie (similar to a frittata or impossible quiche).
How To Make Egg and Bacon Pie
This is such a simple recipe - the oven does most of the work!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Line tin - Press one sheet of puff pastry sheets into the tin, using the second sheet to patch any gaps.
- Step 2: Cook filling - Fry bacon and onion in a pan over medium-high heat until the onion softens and bacon starts to crisp.
- Step 3: Assemble - Spoon bacon and onion into the pastry base. Sprinkle over half the cheese.
- Step 4: Egg mix - Whisk eggs and cream (or milk) together. Season with black pepper and then pour over the filling. Top with the remaining grated cheese.
Bake for 20 minutes or until the top of the pie is golden brown and set. Stand for 10 minutes before slicing.
Top Tip
For extra flavour, cook the bacon until it's just starting to crisp - it will keep its texture and add a delicious smoky bite to the pie.
Recipe Tips
- Thaw the pastry before use to avoid tearing.
- Use a loose-bottomed tin for easy removal (place a tray underneath to catch any drips).
- Bacon type matters - shortcut keeps things lean, streaky adds extra flavour.
- Don't overbake - the filling should be set but still tender.
- Serve with tomato relish, salad, chips, or even a bowl of soup for a hearty meal.
- Storage - refrigerate in an airtight container for up to 4 days.
- Freezing - cool completely, wrap in baking paper, then foil, and freeze whole or in slices for up to 3 months.
- Reheating - oven is best for crisp pastry (180°C for 10 mins slices / 25 mins whole). Microwave for speed, but pastry will soften.
Egg and Bacon Pie FAQs
This can happen if you use watery veggies or undercook your bacon/onion. Always sauté fillings to remove excess moisture.
Absolutely - use smaller squares of puff pastry, cook bacon/onion first, then fill and bake in the pie maker until golden.
Cheddar is classic, but tasty, mozzarella, or a mix of cheeses work well. Avoid overly soft cheeses that can make the pie soggy.
Yes - just grease a baking dish and bake the filling as a crustless quiche or frittata.
Yes. Fry the bacon and onion together first, until the onion has softened and the bacon is just starting to crisp. This cooks off excess moisture and fat so the filling doesn't turn watery or greasy, and the bacon still has a little bite once it's baked in the pie.
The main ones are using puff pastry that hasn't fully thawed (it tears when you press it into the tin), skipping the cooking of the bacon and onion (which makes the filling watery), overbaking the pie (the filling should be set but still tender), and slicing it straight out of the oven. Let it stand for 10 minutes first so it holds together when you cut it.
A quiche is traditionally baked in a shortcrust pastry case with a creamy egg custard filling. An Aussie egg and bacon pie is usually made with puff pastry and is a bit more egg-forward, with bacon and cheese throughout. This one is a quick, no blind baking version with a puff pastry base. If you'd like to try the classic, my quiche lorraine is a good place to start.
Yes! In this recipe the puff pastry goes straight into the tin with no blind baking, and it bakes up golden and flaky. Thaw the sheets first so they don't tear, and use the second sheet to patch any gaps. For more ways to use up a packet of puff pastry, try my puff pastry cheese twists.
More Pies and Quiche Recipes
If you love this egg and bacon pie, you will LOVE these other easy recipes that are perfect for brunch, lunch, dinner - and picnics as well!
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Egg and Bacon Pie
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
- Thaw the pastry before use to avoid tearing.
- Use a loose-bottomed tin for easy removal (place a tray underneath to catch any drips).
- Bacon type matters - shortcut keeps things lean, streaky adds extra flavour.
- Don't overbake - the filling should be set but still tender.
- Serve with salad, chips, or even a bowl of soup for a hearty meal.
- Storage - refrigerate in an airtight container for up to 4 days.
- Freezing - cool completely, wrap in baking paper, then foil, and freeze whole or in slices for up to 3 months.
- Reheating - oven is best for crisp pastry (180°C for 10 mins slices / 25 mins whole). Microwave for speed, but pastry will soften.
Johanna @ Green Gourmet Giraffe says
it is a very odd thing that I have never had this pie but seeing it on your blog fills me with nostalgia - my mum made it all the time when I was little but I wouldn't eat it because I didn't like egg but I sometimes wish I could make it as it always was her easy dinner
Bake Play Smile says
Oh thats so lovely!! I hope you enjoy it 🙂
Kathryn Doherty says
I LOVE how easy and beautiful this is! I want a super thick slice pronto! Pinning and definitely will try soon - our whole family will love this. Yum, thanks!
Bake Play Smile says
Oh thank you! It's definitely very easy 🙂
Medeja says
I would love it for breakfast, lunch and dinner 🙂
Bake Play Smile says
Hehehe absolutely!
Deborah says
That looks yummy... I'm coeliac but I know you can get gluten-free puff pastry now. I've never used it before but am keen to try this!
Deb
Bake Play Smile says
Wow! I'd love to hear how it goes. There's so many new gluten-free products coming out now, isnt there!
Nancy | Plus Ate Six says
Kale??!!! Make! What is wrong with autocorrect? 🙂 May I should make a kale, bacon & egg pie 🙂
Bake Play Smile says
Hahahaha oh you just gave me such a giggle!!