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.

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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.

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

4 Comments

  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!

    Like

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