Bacon and Egg Pie Recipe

Bacon and Egg Pie


  • 2 sheets
    shortcrust pastry
  • 1 tbsp
  • 1 medium (150g)
  • 125g
    shortcut bacon, chopped
  • 1 cup (120g)
    low fat tasty cheese, grated
  • 4
    hard boiled eggs
  • 1 cup (20g)
    baby spinach leaves
  • 3
  • 1 1/2 cups

How to Cook

Prep Time: 15 minutes | Cooking Time: 65 minutes
  1. Preheat oven to 170ºC/150ºC fan forced. Using the base of a 20cm springform pan, cut a circle from one sheet of pastry. Cut the remaining sheet into 3, 6cm strips.

  2. Grease base and sides of the springform pan. Place pastry circle in the base. Arrange remaining pastry strips around the edge of the pan, to form pastry case. Trim excess pastry to fit neatly. Press edges to seal.

  3. Heat oil in a medium frying pan over medium heat. Add onion, cook 4 minutes. Add bacon, cook a further 3 minutes. Cool slightly.

  4. Sprinkle cheese over base, add hardboiled eggs, spinach and bacon mixture. Pour over combined eggs and milk. Bake for 60 minutes or until just set.



Average Qty Per Serve Qty Per 100g
Energy 1542.6kj 811.5kj
Weight 190.0g 100g
Protein TOTAL 17.4g 9.1g
Fat TOTAL 23.0g 12.1g
- Saturated Fats 9.6g 5.0g
Carbohydrates TOTAL 22.9g 12.0g
- Sugars 7.2g 3.8g
Sodium 558.7mg 293.9mg
Dietary Fibre 1.1g 0.6g
Calcium 199.1mg 104.7mg