egg + bacon pie | a family recipe

I’ve been wanting an excuse to make this egg and bacon pie for ages, ever since I came home one day to a parcel at my door step – a shiny new deep quiche pan which had come all the way from France; a gift from Mim on my birthday! So when good friends of ours, John and Bel came over to Wagga for lunch last week, I knew it was the perfect opportunity to throw this quiche together. It’s the ultimate lunch time meal, teamed up with a green leafy salad and loaf of crusty bread, it’s a family recipe that I know you’ll love.


Bacon and egg pie, Quiche Lorraine, whatever you want to call it, is so good. It’s home cooking at it’s best. A handwritten recipe that was originally my Aunty Jen’s, passed on to me by Mim – has been a family favourite for decades. I know you can make this with store bought shortcrust pastry or puff pastry instead, but there’s something really satisfying about making it from scratch. You’ll feel a real sense of accomplishment, a domestic goddess even.

I’ve followed the recipe pretty much to the tee, changing it a little by replacing the ‘ounces’ with ‘grams’ for the modern cook. I’ve also included variations in the ‘Lo’s tips’ section below. It’s such a versatile recipe and once you get the hang of making the shortcrust pastry shell, it really is all too easy to pop in the oven for a Sunday lunch or midweek dinner.

The smell of bacon and onion cooking fills the house, reminding me of ‘mini quiche production lines’ at Tomalong; cooking for endless parties over the years with my sisters. The recipe is so good – it tastes just like the store-bought quiche we used to buy from the bakery at Dural, back in the day where there was still a video shop next door.

And with today marking 100 years since the end of WWI and chatting to Nee over a cuppa in Boorowa, we’re sharing yarns about our ancestors’ during both world wars. It’s got me feeling all nostalgic. And as with so many memories that I have involving times spent with family, they often involve food. Good, simple, home cooked food; that’s comforting and delicious, can easily feed a crowd and leaves you wanting more.

Another oldie but a goodie. Give it a try.

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egg + bacon pie

for the short crust pastry

125 grams of self raising flour
125 grams of plain flour
1/2 teaspoon of salt
125 grams of butter, cubed
4 x tablespoons of water
A squeeze of fresh lemon juice

for the filling

1 x large brown onion, finely chopped
200 grams of bacon, diced
1 x small clove of garlic, crushed
4 x eggs
1 x cup of milk
1/2 cup of thickened cream
125 grams of cheddar cheese, grated
A pinch of cayenne pepper
A sprinkling of dried parsley
A sprinkling of ground nutmeg
Salt and white pepper
Canola oil spray, for greasing the pan
A dash of olive oil

  • Preheat the oven to 200℃.
  • In a large mixing bowl, add the sifted self raising and plain flours and salt.
  • Add the cubed butter and start to incorporate together using your fingertips, until it starts to resemble a breadcrumb like mixture. Add the water and lemon juice to help you form a dough. Knead lightly.
  • Spray the springform quiche pan with canola oil spray and using your fingers, press the pastry in to the pan around the base and sides. Prick the base with a fork.
  • Bake the pastry case in the oven for 10 minutes. Set aside.
  • Meanwhile, to make the filling – add a dash of olive oil to a large frying pan and sauté the bacon and onion until cooked. Add the garlic and cook for another minute or so.
  • In a large mixing bowl, add the eggs, milk, cream, cheese, cayenne pepper, parsley, nutmeg, salt and pepper. Add the bacon and onion mixture and stir well.
  • Then simply pour the mixture in to the pastry shell, turn the oven down to 180℃ and bake for 45 minutes or so, until cooked and browned on top.
  • Let the quiche cool slightly in the pan before taking out to serve.

Serve with a green salad and some crusty bread.

Lo’s tips

  • A 9” deep quiche tin works perfectly for this recipe.
  • You can substitute the bacon for a 415 gram tin of red salmon with 1/2 a teaspoon of dried tarragon.
  • Aunty Jen’s recipe said to add a tin of creamed corn.
  • You can also add sautéed mushrooms to this recipe.
  • When making the pastry just use the tips of your fingers to work in the butter until you have a breadcrumb like texture.




If you make this egg and bacon pie, please leave your comments below. xx


  1. I tried this recipe today and it was a hit! We used pepato instead of cheddar (a hard cheese quite similar to parmesan with peppercorns through it). The cheese certainly made for a very flavoursome pie, but it balanced out well with a green salad. It was fun to make our own pastry too; even if it did look a bit funny because we forgot to put the fork marks in it! I thought the pastry was a bit wet and difficult to spread into the tin, however it was much easier after sprinkling some extra flour over it. Thanks for another fail-safe recipe Lo!


  2. Have had this a few times recently and loved by all. You even inspired me to make pastry which makes it taste so good and even makes it look a little bit fancy! Making it for lunchboxes too. Love your story about your quiche pan from France. What a great gift!

    Liked by 1 person

    1. Oh I’m so glad that you like this. It’s yum isn’t it!? And making your own pastry really gives you that sense of achievement doesn’t it. Domestic goddess status! 😂 Thanks for sharing. X


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