Rustic throw-together Bacon and Egg Pie

This pie isn’t supposed to be a thing of beauty, but it sure tastes good and is one of our family favourites.  Great for one of those cold winter nights, or taking away on a picnic.  Perfect to have cold or reheated the next day.  Even better to bake and take to a friend in need.

B&E Pie


  • 1 onion, diced
  • 500 gms – 750 gms of bacon , chopped
  • 9 eggs
  • 1/4 cup milk
  • salt and pepper to taste
  • three sheets of store brought flaky pastry or my pastry 


  1. Cook bacon in a fry pan until just before it starts to colour brown, add onions and sweat,  remove from the heat and set aside
  2. line the bottom of a pie/Quiché dish with pastry
  3. lay the bacon and onion mix in an even layer across the bottom of the pastry
  4. mix three eggs and milk in a bowl, add salt and pepper (I like to add about 10 turns of each grinder – it seems about right)
  5. tip carefully into the pie dish
  6. crack remaining eggs around the pie (if you wish you can crack the yolks, it depends on what effect you want when you cut the pie)
  7. lay the top layer of pastry on top, cut around the edge and seal the edges by pressing with a fork.  Prick and decorate the top
  8. bake in an oven at 180ºc for 35-40 minutes
  9. Eat and enjoy

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