📝 About This Recipe
A beloved staple of Antipodean picnics and leisurely brunches, this savory masterpiece features a golden, flaky puff pastry crust protecting a treasure trove of whole-yolk eggs and salty, crisp bacon. Unlike a quiche, this pie relies on the natural texture of the eggs and the savory steam created within the pastry to achieve its signature hearty crumb. It is a comforting, rustic dish that tastes just as spectacular served warm from the oven as it does cold the next afternoon.
🥗 Ingredients
Pastry and Base
- 2 sheets Puff Pastry (high-quality, all-butter, thawed but chilled)
- 2 tablespoons Breadcrumbs (plain, to absorb excess moisture)
The Filling
- 10-12 slices Streaky Bacon (roughly chopped and lightly sautéed)
- 8-10 pieces Large Eggs (for the filling)
- 1 small Yellow Onion (finely diced and translucent)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Parsley (chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Sea Salt (minimal needed due to bacon)
- 1 medium Tomato (thinly sliced into rounds (optional))
The Glaze
- 1 piece Egg (beaten for egg wash)
- 1 teaspoon Milk (mixed with the egg wash)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch square or round baking tin with butter or non-stick spray.
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2
In a medium skillet over medium heat, sauté the chopped bacon until the fat has rendered and it is starting to crisp, about 5-7 minutes. Add the diced onion in the last 3 minutes to soften.
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3
Drain the bacon and onion mixture on a paper towel to remove excess grease; this prevents the pastry from becoming soggy.
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4
Line the bottom and sides of your prepared baking tin with one sheet of puff pastry. Trim the edges, leaving a 1/2 inch overhang.
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5
Sprinkle the breadcrumbs evenly over the bottom of the pastry base. This acts as a barrier to keep the bottom crust crisp.
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6
Scatter the cooked bacon and onion mixture evenly across the base of the pie.
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7
Crack the 8-10 eggs directly onto the bacon layer. Space them out evenly so every slice of pie gets a beautiful whole yolk. Take a fork and gently pierce the yolks just once so they spread slightly but don't fully mix.
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8
Sprinkle the snipped chives, parsley, salt, and cracked black pepper over the eggs.
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9
If using, place the thin tomato slices on top of the egg layer for a burst of acidity and color.
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10
Place the second sheet of puff pastry over the top. Pinch the edges of the bottom and top pastry sheets together tightly to seal the pie.
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11
Whisk the remaining egg and milk together. Use a pastry brush to coat the entire top surface with the egg wash for a deep golden finish.
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12
Cut two or three small slits in the center of the top pastry to allow steam to escape during baking.
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13
Bake in the center of the oven for 40-45 minutes, or until the pastry is puffed high and a rich, golden brown color.
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14
Remove from the oven and let the pie rest in the tin for at least 10-15 minutes. This allows the eggs to fully set and makes slicing much cleaner.
💡 Chef's Tips
Always drain your bacon thoroughly; excess fat is the enemy of a crisp puff pastry crust. For a more 'custard-like' texture, you can whisk 3 of the eggs with a splash of cream before pouring over the other whole eggs. If the edges of the pastry are browning too quickly, cover them loosely with strips of aluminum foil halfway through baking. Make sure your puff pastry is very cold when it goes into the oven to ensure maximum 'puff' and flaky layers. To check for doneness, gently shake the pan; there should be no jiggle in the center of the pie.
🍽️ Serving Suggestions
Serve warm with a generous dollop of spicy tomato chutney or classic HP sauce. Pair with a crisp green garden salad dressed in a sharp vinaigrette to cut through the richness. Accompany with a hot cup of English Breakfast tea or a chilled glass of sparkling apple cider. Excellent when served at room temperature for a picnic, cut into sturdy square hand-held portions.