Egg and Bacon Pie – for Real Men Who Don’t Eat Quiche

  • Egg and Bacon Pie – for Real Men Who Don’t Eat Quiche
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Rated 4 out of 5 based on 4 votes


  • 2 cups plain flour
  • 150 g butter (cubed)
  • 1 pinch salt
  • 4 Tbls ice cold water
  • 1 x good squeeze lemon juice
  • 10 x bacon rashers (cut into 5cm pieces)
  • 1 x large brown onion (sliced)
  • 1 Tbls chopped fresh parsley
  • 10 x eggs
  • 2-3 x large tomatoes


Sift flour and salt into a bowl. Rub in butter until mixture resembles breadcrumbs. Add water and lemon juice, mixing with a knife until of pastry consistency. Form into a ball, wrap in cling wrap and place in fridge until ready to use (at least half an hour).

Pre-heat oven to 180 C
Roll out 2/3 rds of pastry and line a greased flan tin/dish.
Fry bacon lightly and drain on paper towel. Fry onion slices in same pan until transparent & limp and remove from heat.

Place bacon in bottom of pastry case, evenly covering bottom. Break eggs on top of bacon. Pierce yolks with a small sharp knife. Season with salt and pepper. Sprinkle parsley over top then cover with a layer of tomato slices.

Roll out remaining pastry and cover pie. Brush with milk or egg wash (beaten egg) and bake for about 30 minutes (until pie is golden brown).

* photo is of individual egg & bacon pies. I used wholemeal plain flour to make pastry and cooked the pies in muffin tins. Reduce cooking time to 15-20 mins.

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  • I’m making this on Saturday…… and probably every day after that for the rest of my life!!!


    by Lee Dellow on 04/10/2012, 11:37
    Lee Dellow
  • What a great recipe! I love it! Hubby would so love these!


    by Melissa Darr on 18/02/2013, 13:21
    Melissa Darr