There are many versions of egg and bacon pie and personally, I love nearly all of them. But this is, by far, my favourite.

It’s creamy, tasty and can be eaten hot or cold.

It’s perfect for school lunches, you can make mini ones if that suits you better. For dinner, serve with a garden salad and some baked potatoes – yum! You could even eat this for breakfast if you wanted. So versatile and so yummy! Oh and did I mention that it freezes well, so make in advance and freeze for a fast Friday night meal.

TIP: Allow for extra butter in the ingredients for greasing. You will only need a small onion.

February 20, 2018
  • 15m
  • 40m
  • 1h 5m
  • 1

Ingredients

  • 1 tbsp. butter
  • 1 sheet butter puff pastry
  • 1 brown onion
  • 6 egg
  • 150 g pure cream
  • salt and pepper
  • 1 tbsp. veggie stock paste
  • 2 -3 rashers bacon
  • cheese (optional)
  • tomato (optional)

Instructions

Thermal cooking method

  1. Pre-heat oven to 160ºC.
  2. Grease an oven safe quiche dish with some butter and line with pastry.
  3. Peel and quarter onion and place in mixing jug. Blitz onion for 3 seconds/speed 5. Scrape down sides and add the butter. Cook for 3 minutes/100ºC/speed 1.
  4. Add eggs, cream, salt, pepper and veggie stock and mix 5 seconds/speed 4.
  5. Dice the bacon and add to mixing jug and mix 3 seconds/reverse speed 3.
  6. Pour into prepared dish and sprinkle with some cheese. Gently lay tomato slices on top. Bake in oven for approx 30-45 minutes, or until nice and golden and cooked through.
  7. This is delicious served with a lovely garden salad, baked potatoes and corn relish.