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Fabulous Foodie Fridays #4 - Easy Egg and Bacon Pie

Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Egg and Bacon Pie
Servings: 4
Author: Lauren


  • 8 Eggs
  • 5 rashers of short cut bacon - diced
  • 1 brown onion - chopped into small pieces
  • 1 clove of garlic
  • 1 teaspoon of parsley - finely chopped up
  • ¾ cup of tasty cheese - grated
  • ¼ cup parmesan cheese - finely grated
  • 1 to mato - thinly sliced
  • 1 sheet of frozen puff pastry - thawed


  • Preheat your oven to 190 degrees and lightly grease 20cm pie tin (or you can use a 20 x 20cm casserole dish like I did)
  • Using a rolling pin, gently roll the sheet of pastry to around half of it’s original thickness.
  • Place the pastry into dish, and use your fingers to lightly push the pastry into the corners of the dish, and up the sides.
  • Add the garlic, onion and bacon to a frypan over a medium/high heat and cook for 10 minutes or until the bacon is crispy, and the onion is translucent. Remove from frying pan and place on a sheet of paper towel to remove excess oil and allow to cool slightly.
  • In a large bowl whisk eggs together, add parsley and salt and pepper to taste.
  • Spoon half of the bacon and onion, ½ cup of tasty cheese and ¼ cup of parmesan cheese over the pastry. Slowly pour the whisked eggs over the top of the pastry, then add the remaining bacon and onion mixture.
  • Top with slices of tomato, a small sprinkle of freshly cracked pepper and top with remaining ¼ cup of grated tasty cheese.
  • Bake in oven for 50 minutes, or until the centre a skewer inserted into the centre comes out clean.