Egg and Bacon Pie

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.

5 from 60 votes

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Course: Dinner

Cuisine: Family Meals

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Calories: 539kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Stove-top or Thermomix
Oven
A loose bottomed pie tin 12cm x 36cm
Frying pan

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

Metric - US Customary

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

RECIPE NOTES & 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 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.

Nutrition