Traditional Egg & Bacon Pie with Puff Pastry (2024)

Published: Apr 22, 2022 by Lucy · This post may contain affiliate links · 72 Comments

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.

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 andThermomix- 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.

See Also

The New York Times Plum TorteRoasted Halloumi FajitasDutch Christmas BiscuitsOfenpfannkuchen mit Äpfel

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

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.