Eve's Egg & Bacon Pie



Ok, so it's not technically a pie as there is no lid but this is what we called when I was growing up. Many thanks to my lovely Mum Eve for the recipe!


Serves 4-6 approx 42p-63p per person


Prep time 20 minutes Cooking time 25-30 minutes


1 sheet ready rolled shortcrust pastry

4 rashers smoked streaky bacon

1 small onion, finely chopped

4 eggs

2tbsp milk

50g cheddar cheese, grated

Pre-heat the oven to Fan180C/200C/Gas6.

Roll out the pastry to the thickness of a £1 coin.

Line a pie or tart tin with the pastry, then place a piece of greaseproof paper or foil on top. Add some baking beans or uncooked rice on top of the paper/foil.

Bake the pastry case blind for about 15 minutes or until it just starts to colour. Remove from the oven & trim of the excess pastry.

Make the filling. Fry the bacon until golden, then the onion until soft. Set aside on some kitchen paper.

Beat the eggs with 2tbsp milk & season with pepper.

Place the bacon & onion in the bottom of the pastry case then sprinkle over the cheese.

Carefully pour over the beaten egg.

Place in the oven for 25-30 minutes, once cooked the top should be browned & feel firm.

Serve hot or cold.

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