Bacon and Egg Pie

 

What could be better than bacon and eggs?

Bacon and eggs and PIE that’s what!

Ed fondly remembers a bacon and egg pie from his childhood.

Having never tasted said pie this is my approximation of what he described, with chopped eggs and bacon added to the creamy filling. He seems to like it and has requested it more than once so that’ll do for me.

It often gets made when Ginger and Snowie’s production has exceeded our egg requirements for the week as it uses a veritable ramp full of eggs.

It has been pointed out to me that this is in fact some sort of Quiche Lorraine, but that doesn’t sound like something I’d say does it?

‘Quiche’ always reminds me of my Aunty Norah who had the most fabulous turn of phrase. I remember sitting outside a cliff top pub in Cornwall one Summer’s day in the 80’s, Mum and Norah with their coiffed hair and floral dresses and me in some sort of pedal pushers and empty boob tube.

“I’m not really very hungry today, Josie.” She said, “I’ll just have that Quick Salad.”

There was a bit of confused pointing at the menu before we realised she meant a quiche.

Having put up with years of cold, watery, flaccid quiches in a thousand office buffets I have grown an aversion to the word…so this is my rough around the edges, robust and honest Bacon and Egg Pie.

We like it with baked beans, old school style or wrapped in foil and in a lunch box the next day.

Once upon a time I also made a sausage and egg version with little patties of sausage meat. I like the way the porky burgers nestle in a sea of cheesy eggness.

It’s important to have all breakfast themed pie options covered at all times.

Things{we}make Bacon & Egg Pie

The Pastry

• 120g plain flour
• 70g wholemeal flour
• 80g butter
• 30g lard
• a pinch of salt
• 1 egg beaten with a splash of milk

Rub the butter and lard into the flour, stir in the salt.
Mix in the egg and milk until the dough forms a ball.
Wrap in cling film and refrigerate for an hour or so.

Roll out on a floured surface and press gently into a greased/floured loose bottomed tin.
Place the tin in the fridge or freezer to firm up whilst you prepare the filling.

The Filling

• 3 eggs + 3 chopped hard-boiled eggs
• 75g double cream
• 75g light Philadelphia
• 50g grated Cheddar
• half a pack (100g) of streaky bacon, fried or grilled until crisp
• salt and pepper
• snipped chives

Whisk the eggs and cream cheese then season with salt and pepper and chives.

Fill your cold pie case with some parchment and baking beans or scrunched foil.
‘Blind bake’ (cook without the filling in) for 10 minutes at 200ºc.
Remove the paper and baking beans and cook for 5 minutes more.

Arrange the chopped hard-boiled eggs and cooked bacon in the partly baked tart case then top up with the egg/philly mix.

Top with the Cheddar and bake for around 30 minutes at 180ºc until it puffs up all over.

Allow to cool a little before you lift it out.