Cheesy egg and bacon pie

Impossibly delicious, this cheesy egg and bacon pie makes a great lunch or light dinner. Leftovers make a lovely packed lunch.

  • 1 hr 30 mins cooking
  • Serves 6
  • Print


Cheesy egg and bacon pie
  • 2 cup (320g) wholemeal plain flour
  • 1 cup (150g) white plain flour
  • 200 gram cold butter, chopped
  • 1 egg
  • 2 tablespoon iced water, approximately
  • 2 teaspoon olive oil
  • 1 large_piece (200g) onion, chopped
  • 10 (650g) rindless bacon rashers, chopped
  • 8 eggs, extra
  • 2 cup (250g) grated tasty cheddar cheese
  • 1/2 teaspoon seasoned pepper
  • 1/4 cup chopped fresh chives
  • 1 egg yolk


Cheesy egg and bacon pie
  • 1
    Grease deep 25cm round pie dish. Sift flours into bowl, rub in butter (or process flours and butter until mixture resembles breadcrumbs). Add egg and enough water to make ingredients cling together (or process until ingredients just come together). Press dough into a ball, knead on floured surface until smooth. Wrap in plastic, refrigerate 30 minutes.
  • 2
    Roll two-thirds of the pastry between sheets of baking paper until large enough to line dish. Lift pastry carefully into dish, ease into side, trim edge. Prick base with fork, cover, refrigerate 30 minutes.
  • 3
    Preheat oven to 200°C (180°C fan-forced).
  • 4
    Line pastry with baking paper, fill with dried beans or rice, place on oven tray. Bake 10 minutes. Remove paper and beans, bake further 10 minutes or until browned. Cool.
  • 5
    Reduce oven to 180°C (160°C fan-forced).
  • 6
    Heat oil in medium frying pan, cook onion and bacon, stirring, until onion is soft.
  • 7
    Break an extra egg into a cup, gently pour unbeaten egg into pastry case. Repeat with remaining eggs. Top with bacon mixture and combined cheese, pepper and chives.
  • 8
    Roll remaining pastry until large enough to cover pie. Brush edge of pie with egg yolk, carefully lift pastry onto pie; trim edge carefully.
  • 9
    Bake pie about 45 minutes or until browned.

More From Women's Weekly Food