Today would have been my mother's birthday, so to honour her memory I am reposting this 2012 post of her bacon and egg pie - a firm favorite with the whole family. Even in the lean times we had pigs and chickens (and our neighbour grew peas which he invited us to help ourselves to before harvest. It was exchange for using our old style hay mower to cut the pea plants for harvesting) so there was always something to make this pie out of. Mum's biggest concern was always the cost of the butter to make the pastry!
Mum's Bacon and Egg Pie
Another weekend spent yacht racing: Cowes to Deauville (and getting back). I missed the Jubilee River Pageant, and given that I have lived on (literally ON) the Thames for the best part of the last16 years, that is unforgiveable. I hope those of you who were there enjoyed a spectacular.
In the spare hour I had before we left on Friday, I threw together one of my mother's reliable stand-bys - a bacon and egg pie - for 'easy to eat racing food'.
Half of it was gone before we made the start.....
Bacon & Egg Pie a la Diana
Line a fairly large roasting dish with ready rolled flaky pastry/puff pastry,
Cover the bottom with bacon - either strips of streaky or chopped up bacon ends.
Beat up enough eggs to cover all that (with 1/4 pint of cream if you like rich) add ground black pepper, and pour it in.
Decorate the top with sliced tomatoes and strips from any left over pastry
Bake at 200 deg C until the egg mix is set and pastry golden.
(For an even more substantial pie, chop up any left over boiled spuds lurking in the fridge and throw them in with the peas.)
Eat hot (with homemade tomato ketchup) or cold, or slightly warm. Freeze leftover slices (or make extra for the freezer). Thawed and reheated works well too.
Bacon & Egg Pie is picnic food tradition in our family. I hope you discover how easy it is to be impressive with this pie.
Another wonderful memory. My mother used always to make bacon and egg pie for picnics. I must have her recipe somewhere. But in the meantime I'm going to make your Mums!!!
ReplyDeleteI like the idea of leftover spuds and tomato. And homemade tomato sauce. I've just made another couple of jars with a bit of chilli for a zing. Good stuff
Homemade sauce - yum. Perfect. The commervcal stuff is red sugar paste and lacks any zing flavour at all.
DeleteMouthwatering!
ReplyDeleteHari OM
ReplyDeleteOoohh, kind of a pastry-held fritatta, or not far off being a quiche... this is one I could adapt for the air fryer! Yummooooo. YAM xx
I guess bacon and egg pie is just English quiche. Funny thing but we ate bacon and egg pie regularly growing up and had never heard the word quiche. When I encountered one I thought "inferior bacon and egg pie". Commercial quiche in UK supermarkets tends to be gluey and the pastry is sandy and crumbles.
DeleteLooks 😋 delicious.
ReplyDelete