Egg & Bacon Pie
Serves 1


  • 2 pieces of shortcut pastry
  • rice
  • 6 rashers of shortcut
  • rindless smoky bacon
  • 8 eggs
  • 1 medium brown onion
  • 6 spring onions
  • 2 tbspn grated parmesan
  • 3 tbspn thickened cream
  • 1 tbspn lemonthyme
  • 1 tbspn rosemary
  • salt and pepper to taste


Grease a 20cm spring form pan. Preheat oven to 200 degrees C. Cut a pastry disc using the bottom of the spring form pan as a guide for the base of the pie. Cut a long strip of pastry 6 cm wide to make the sides. Place in pan and prick the base of the pastry with a fork. Gently wrap the pastry strip around the side of the pan. Line pastry with backing paper and fill with rice to stop rising. Bake for 10 minutes. Remove rice and paper and bake for a further 5 minutes.

Whisk eggs in a large mixing bowl and add chopped spring onions, parmesan, herbs, salt and pepper. Pan fry bacon and brown onion. Set aside to cool then add to egg mix. Fill pastry case with layers of bacon and egg mix, finishing with bacon. Bake for 50 minutes. Serve room temperature or cold.

Recipe: Egg & Bacon Pie
Proudly South Australian Owned & Operated

Our eggs meet the strictest quality management
control available, from farm to supermarket.

Solar Integrity - There's No Substitute