Egg And Bacon Pie Recipe: Brunch Magic Made Simple

Crafting a delightful egg and bacon pie has become my weekend culinary adventure.

Weekends call for comfort food that brings smiles around the table.

Mornings feel magical when aromas of crispy bacon and fluffy eggs waft through the kitchen.

Pastry golden and flaky promises a satisfying meal everyone will love.

Simplicity defines this classic dish that combines protein-packed ingredients in one beautiful package.

Home cooks appreciate recipes that deliver maximum flavor with minimal effort.

You’ll want to savor every delicious bite of this hearty pie that feels like a warm embrace.

Why Mary Berry Egg And Bacon Pie Is A Hearty Favorite

• Create Delightful Family Meals: Perfect for gathering loved ones around the table with this hearty, satisfying pie.
• Craft Versatile Comfort Food: A flexible recipe that works wonderfully for brunches, picnics, or casual dinners, adapting to any mealtime occasion.
• Master Simple Baking Techniques: Learn straightforward pastry skills with clear steps that transform basic ingredients into a stunning centerpiece dish.
• Boost Protein-Packed Nutrition: Combine eggs and bacon for a protein-rich meal that keeps everyone full and energized throughout the day.

What You’ll Need For Mary Berry Egg And Bacon Pie

• Eggs: The star protein that provides structure and richness to the pie.
• Bacon: Adds a smoky, savory flavor and meaty texture to the dish.
• Shortcrust Pastry: Creates a delicious, buttery base for the pie.
• Puff Pastry: Provides a flaky, golden top layer to the pie.

• Onions: Bring a sweet and aromatic base to the bacon mixture.
• Parsley: Adds a fresh, herbal note to the filling.
• Cream: Contributes a smooth, rich texture to the egg mixture.

• Nutmeg: Offers a warm, subtle spice to enhance the egg mixture.
• Salt and Pepper: Provide essential seasoning to balance the flavors.
• Oil: Used for frying bacon and roasting tomatoes.
• Vinegar: Adds a tangy element to the roasted tomatoes.

• Tomatoes, Basil: Fresh toppings that bring color and brightness to the pie.

Steps To Make Mary Berry Egg And Bacon Pie

Step 1: Prepare Pie Tin

Line a 20cm tin with shortcrust pastry, ensuring it covers the bottom and sides evenly. Chill the pastry in the refrigerator for 20 minutes to firm up.

Step 2: Cook Bacon Mixture

Heat oil in a pan and fry bacon until crispy. Add chopped onions and cook until softened. Stir in fresh parsley and set aside to cool completely.

Step 3: Blind Bake Pastry

Preheat the oven to 200°C. Place parchment paper over the chilled pastry and fill with baking weights. Bake for 10 minutes, then remove weights and bake for an additional 10 minutes until lightly golden.

Step 4: Create Pie Filling

Spread the cooled bacon and onion mixture evenly across the pastry base.

Step 5: Prepare Egg Custard

• Eggs
• Heavy cream
• Nutmeg
• Salt
• Black pepper

Reserving a tablespoon of the mixture for later use.

Step 6: Add Whole Eggs

Carefully crack whole eggs into small wells across the pie filling.

Step 7: Top and Seal Pie

Cover the pie with puff pastry, pressing edges to seal. Brush the top with the reserved egg mixture.

Step 8: Bake to Golden Perfection

Bake the pie for 30-35 minutes until the top turns a beautiful golden brown.

Step 9: Prepare Roasted Tomatoes

While the pie bakes, toss tomatoes with olive oil and vinegar. Roast for 15 minutes until slightly charred.

Step 10: Serve and Garnish

Let the pie rest for 10 minutes. Top with roasted tomatoes and fresh basil leaves before serving.

Tips For Perfect Mary Berry Egg And Bacon Pie

• Chill Pastry Perfectly: Refrigerate the shortcrust pastry for 20 minutes to prevent shrinkage and create a flaky, crisp base.
• Master Blind Baking: Use ceramic weights or dried beans to prevent the pastry from puffing up during the initial 10-minute baking stage.
• Enhance Flavor Depth: Fry bacon and onions together to develop rich, caramelized undertones that infuse the entire pie with delicious complexity.
• Create Egg Well Technique: Carefully crack whole eggs into small wells in the filling for a beautiful presentation and perfectly cooked yolks.
• Seal Pastry Edges Tightly: Press puff pastry edges firmly to prevent leakage and ensure a beautiful golden-brown top that looks professionally made.

Tasty Variations Of Mary Berry Egg And Bacon Pie

• Vegetarian Veggie Pie: Replace bacon with roasted bell peppers, zucchini, and spinach. Use plant-based cream and egg substitute for a meat-free version.
• Low-Carb Crustless Quiche: Skip pastry entirely. Bake egg mixture with bacon and vegetables in a greased baking dish for a keto-friendly option.
• Gluten-Free Bacon Pie: Use gluten-free pastry or almond flour crust. Ensure all ingredients are certified gluten-free for celiac-safe meal.
• Mediterranean Style Pie: Swap bacon for chorizo, add feta cheese, and incorporate sun-dried tomatoes and oregano for a Mediterranean flavor profile.

Pairings That Match Mary Berry Egg And Bacon Pie

• Pair Crisp White Wine: Select a bright, acidic Sauvignon Blanc or Pinot Grigio to cut through the richness of the bacon and eggs, refreshing the palate with each bite.
• Create Fresh Side Salad: Toss mixed greens with lemon vinaigrette, featuring peppery arugula and crisp cucumber to balance the pie's hearty flavors and provide a light, zesty contrast.
• Complement with Herb Roasted Potatoes: Prepare rosemary and garlic roasted baby potatoes as a complementary side dish, enhancing the pie's savory notes while adding textural variety to the meal.

How To Store Mary Berry Egg And Bacon Pie Properly

• Store leftover pie in an airtight container for up to 3 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Slice pie into portions, wrap individually in freezer-safe wrap. Freeze for maximum 1 month. Place in freezer bags for extra protection.
• Warm slices at 160°C for 10-15 minutes. Cover with foil to prevent burning and maintain moisture. Check internal temperature reaches 74°C.
• Heat individual slices for 1-2 minutes on medium power. Let stand for 30 seconds to distribute heat evenly. Check temperature before serving.

Mary Berry Egg And Bacon Pie FAQs

• What ingredients make this pie different from other quiches?

The combination of whole eggs baked inside the pie alongside whisked eggs, bacon, and onions creates a unique texture and flavor profile that sets this pie apart from traditional quiches.

• Can I make this pie ahead of time?

Yes, you can prepare the pie in advance and refrigerate it unbaked, then bake it just before serving. This makes it perfect for meal planning and entertaining.

• Is this recipe suitable for a breakfast or brunch?

Absolutely! The egg and bacon pie is an excellent choice for breakfast, brunch, or even a light dinner. It’s hearty, filling, and packed with protein.

Egg And Bacon Pie Recipe

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4.6 from 20 reviews

• Total Time: 1 hour 20 minutes
• Yield: 6 1x

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Description

Hearty New Zealand egg and bacon pie delivers comfort in every slice, blending rustic charm with classic breakfast flavors. Flaky pastry, rich eggs, and crispy bacon create a satisfying meal you’ll crave from first bite to last.

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Ingredients

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Main Ingredients:

• 8 free-range eggs
• 5 rashers shortcut bacon
• 2 sheets frozen shortcrust pastry
• 1 sheet frozen butter puff pastry
• 500 grams (17.6 ounces) sweet berry truss tomatoes

Herbs and Seasonings:

• 1/4 cup (4 tablespoons) continental parsley
• 2 tablespoons fresh basil leaves
• 1 pinch ground nutmeg
• 4 spring onions

Additional Ingredients:

• 1/2 cup (120 milliliters) pure cream
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar

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Instructions

1. Prepare a 20cm pie tin by lining with chilled shortcrust pastry, ensuring smooth coverage and edges.
2. Execute blind baking technique: place parchment with pie weights, bake at 200°C for 10 minutes, then remove weights and continue baking for additional 10 minutes until lightly golden.
3. Sauté bacon in oil until crisp, incorporating finely chopped onions and fresh parsley, then allow mixture to cool completely.
4. Distribute cooled bacon mixture evenly across pre-baked pastry base.
5. Create delicate wells in the filling, carefully cracking whole eggs into designated spaces.
6. Prepare custard mixture by whisking cream, remaining eggs, ground nutmeg, and seasonings until smoothly combined.
7. Gently pour custard over bacon and egg-filled base, reserving small amount for pastry glaze.
8. Cover pie with puff pastry lid, crimping edges to seal and creating decorative pattern.
9. Brush pastry surface with reserved egg mixture for glossy, golden finish.
10. Bake at 200°C for 30-35 minutes until pastry turns rich golden brown and filling sets.
11. While pie rests, quickly roast cherry tomatoes with olive oil and balsamic vinegar for 15 minutes.
12. Garnish pie with roasted tomatoes and fresh basil leaves before serving.

Notes

• Let the pie rest after baking to help set the filling and make slicing easier.
• Blind baking the pastry prevents a soggy bottom and ensures a crisp crust.
• Cooling the bacon mixture prevents the eggs from scrambling when added.
• Experiment with different herbs like chives or thyme for extra flavor depth.
• Use fresh, free-range eggs for the best taste and richest color.
• For a lighter version, swap cream with milk and use less bacon.
• Serve with a fresh green salad to balance the richness of the pie.
• Prepare ahead by making the pie a day before and reheating gently.

• Prep Time: 35 mins
• Cook Time: 45-50 mins
• Category: Breakfast, Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 390 kcal
• Sugar: 3 g
• Sodium: 410 mg
• Fat: 28 g
• Saturated Fat: 11 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 16 g
• Cholesterol: 185 mg