Bacon and Egg Pie

by Michelle
(Brisbane, Qld, Australia)


1-2 sheets of puff pastry
2-3 bacon rashers
1 small onion
6-8 eggs (depending on size of dish)
1-2 tomotoes
1/2 cup grated cheese
1/4 cup parsley, finely chopped
Salt, Pepper and Mild Paprika to season


Line a quiche or pie plate with pastry to fit dish, prick pasty with fork and bake in oven at 180 degrees for approximately 10 mins. Just long enough for the pastry to cook and puff slightly so as to not be soggy.

Chop bacon and onion and cook in frying pan on medium heat for 5 - 10 minutes until cooked and set aside to slightly cool. Finely chop tomoto and parsley. Sprinkle the bacon and onion evenly over base of pastry shell.

Crack the eggs over the top of the bacon and onion mix around the sides finishing with one or two in the middle (depending on size of dish). Sprinkle the tomato around the cracked eggs. Top with grated cheese and parsley.

Season with salt and pepper and a sprinkle of mild paprika on top.

Place in oven at 160 degrees for approximately 20-30 minutes or until eggs are set.

Serve with a green salad.

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