Bacon and Egg Pie

Bacon and Egg Pie

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 8

    oz short-crust pastry

  • 10

    thin strips bacon, divided

  • 6


  • 1

    cup milk

  • ½

    cup grated aged Cheddar cheese

  • 2

    tbsp chopped chives

  • 1

    tbsp chopped dill

  • 2

    tsp dijon mustard

  • cracked black pepper to taste


1. On a lightly floured surface, roll out pastry to 1/2 inch thickness, place in a 10 inch pie pan and trim the edges. Chill for 30 minutes 2. Chop 4 of the bacon slices and remove the rind from the other 6 slices leaving them whole, set aside 3. Preheat the oven to 350 degrees 4. Prick the bottom of the pastry all over with a fork, cover it with a round of nonstick parchment paper, fill the shell with beans or baking weights and bake for 5 minutes. Remove pie shell from oven and turn down to 315 degrees. 5. In a medium bowl, whisk the egg and milk together. Add the chopped bacon, cheddar cheese, and pepper and mix to combine. 6. Pour the mixture into the pastry shell, top with the 6 slices of bacon and bake 35-45 minutes


Facebook Conversations