Bacon and Egg Pie

Name: Bacon and Egg Pie
Yield: 1
Cuisine: New Zealand
Ingredients: Shortcrust pastry — 2 sheets; Rashers bacon, chopped — 6; Eggs — 6; Grated cheese — 100 g (3.5 oz); Milk — 60 ml (2 fl oz); Chopped chives or spring onion — 2 tbsp; Salt and pepper — to taste; Egg, beaten, for glazing — 1

The Quirky Foodster Team

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Servings

Ingredients

Shortcrust pastry — 2 sheets
Rashers bacon, chopped — 6
Eggs — 6
Grated cheese — 100 g (3.5 oz)
Milk — 60 ml (2 fl oz)
Chopped chives or spring onion — 2 tbsp
Salt and pepper — to taste
Egg, beaten, for glazing — 1

Method

Preheat the oven to 190°C (375°F).
Fry the chopped bacon in a pan until just cooked; let cool slightly.
Line a pie dish with one sheet of pastry, trimming the edges.
Scatter the cooked bacon and grated cheese over the pastry base.
Crack the eggs directly over the filling, spacing them out, and season with salt and pepper.
Drizzle the milk over the top and scatter with chopped chives.
Cover with the second pastry sheet, sealing the edges well and trimming any excess.
Cut a few small slits in the top and brush with beaten egg.
Bake for 35–40 minutes until the pastry is golden and the filling is set.
Cool slightly before slicing and serving.

Introduction: A hearty savoury pie filled with bacon, whole eggs and cheese in a flaky pastry crust, a beloved New Zealand picnic and lunch staple.

Cultural Background: Bacon and egg pie is a fixture of New Zealand home baking, its simple, filling ingredients and portability making it perfect for picnics, school lunches and casual family meals across the country.

Tips: Space the eggs out evenly so each slice gets a good portion of yolk. Let the pie cool for at least 10 minutes before slicing so it holds together neatly.

Variations: Add sautéed mushrooms or spinach to the filling for extra vegetables. Serve with tomato sauce (ketchup) on the side, a classic New Zealand pairing.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat individual slices in an oven at 180°C (350°F) for 12–15 minutes, or in a microwave for 1–2 minutes.

FAQs:

Q: Can bacon and egg pie be eaten cold?

A: Yes, it's a popular picnic food and travels well, eaten either warm or at room temperature.

Q: Can the eggs be beaten first instead of left whole?

A: Yes, some versions beat the eggs into a custard-like filling, though whole eggs give the classic look when sliced.