Monday, 4 October 2010


There were many things that I missed about being away from home for such an extended period of months.  Not least the time and opportunity to cook proper meals and bake cakes.  There is something very reassuring about the kitchen being filled with the aroma of food baking in the oven.  Today, I decided to make a bacon and egg pie.  This recipe originated on a site called Essex Food, though I don't seem to be able to find the link to it now and I didn't make a note of it.  I have adapted it in any case, as I felt that using uncooked bacon and onion meant that I had concerns about the safety of the bacon when it came out of the oven: it may have been cooked, but it had a decidedly uncooked look about it when we consumed it!

I changed the recipe so that the bacon is cut into small pieces and lightly cooked in a pan before being added to the pie and I also softened the onion.  Although it was recommended to serve this pie 'just barely warm' we actually agree that it is better the next day served cold.

It is good to be home.  I just wish that I felt more like doing the things that require my attention, such as job searching.  I've been back ten days and I've been sick the entire time.  I'm still coughing and I had to force myself to go for a walk this morning.  I took some photographs of the autumn colours, but I'll save them for another post.

Egg & Bacon Pie
Serves 4

Quick & Easy Flaky Pastry
4oz Butter
6oz Plain Flour
Pinch salt (unless using salted butter)
Cold water

I'm not much of a pastry chef, but if you put the butter in the freezer for 40 minutes, then grate it into the flour; it works well.  Leave the pastry to rest in the refrigerator at least 30 minutes before using.

4-5 rashers of bacon (I used streaky, but you could use back bacon), cut into strips
1 onion, finely chopped
4 medium tomatoes, sliced
6 eggs
Cheddar cheese, grated
Ground black pepper

Preheat oven to high temperature 200 C

Roll out the pastry to line a pie dish.  Pre-cook the bacon and soften the onion.  Layer the bacon on the pastry base, then the onion and finally the sliced tomatoes.  Beat the eggs and pour over.  Sprinkle with grated cheese and season with pepper.  Bake for 30-45 minutes.

Apologies for the imperial measurements, but my scales are not metric!  Bon appetit!


Louise said...

I agree about the bacon and onion. I always saute mine before adding to a quiche. A tasty looking pie. I could make one and omit the cheese for my OH.

Please send me your address Marie. You have won a little something as runner-up, in my 300th post giveaway! x

VintagePretty said...

Is bacon and egg "pie" an American/ Candadian-ism for a quiche? I have a long love-affair with quiches, especially with salad and new potatoes in the height of summer. Bliss!

By the way, the temperature needed to cook the egg will be sufficient to heat the bacon to a safe temperature. As long as there was no runny egg you'll be fine :)

Wild Rose said...

I'm not sure where the term came from, but the recipe was British! I suppose it is a quiche really, though to my mind, it has less cheese in it than any quiche I've tried.