Monday, 25 May 2009

Egg and Bacon Pie.

So, as promised, here we have the second 'East End' recipe passed down from my Grandfather, to my Mother and finally, to me; Egg and Bacon 'Pie'....except it's not a pie, more of a quiche, but that's not important. What is important is that it tastes fantastic- especially the next day, when it's cooled down with a green salad or perhaps some form of potato accompaniment....I'm thinking homemade chips.

Here's the recipe....


Egg and Bacon 'Pie'
Serves 4

You'll Need:-

For the Pastry Base:-
1 and 3/4 Mugs of Self Raising Flour.
Pinch of salt
75g Butter
Water

For the Filling:-
4 or 5 Rashers of Bacon (I prefer smoked back bacon) - sliced into 1cm or so strips
1 Large onion - finely chopped.
4 Medium Tomatoes sliced.
6-8 Eggs
Cheddar Cheese - Couple of Hand fulls - grated.
Pepper


Pre-Heat your oven to 200C

Butter a suitable Baking Dish, ( a 5cm deep Dish, with the rough dimensions 20cm x 25cm is perfect).
Make the pastry base, combining the Flour, pinch of Salt and Butter in a bowl and rub until you have 'breadcrumbs' - add a small amount of water and mix to form a dough.
Roll out your dough on a floured surface, and line your buttered dish.
Prick the bottom of the pastry with a fork.

Onto the filling:-
The first layer is your sliced bacon, once the bottom is completely covered - the next layer is your chopped onion, for the final layer, put your sliced tomatoes on top.
Beat your Eggs together and pour over, you'll need to cover everything.
Finally - sprinkle your grated cheese over the top and season with pepper.
Put into your pre-heated oven, and bake for around 30 - 45 Min's, until it looks 'done'.

Serve barely warm, or how I think it tastes best, cold the next day.

11 comments:

Swedish Mike said...

This both reads and looks great. It reminds me of some pies my grandmother used to cook. Not sure if there's some Swedish/East End connection? ;)

I am sure to have a go at this one. Many thanks for the inspiration!

// Mike

Foodie said...

Two words: Picnic and Mmmmm

fran39 said...

Mmmmmm - thanks for this, Dan. Amazingly I've got most of the ingrediants plus some left over smoked gammon, so with a bit of tweaking, I'll be making this tonight.

The Ample Cook said...

Cor what a Bobby Dazzler! Looks smashing Dan. That would be fantastic with potato salad.

Dan said...

Swedish Mike - thanks!

Foodie - Thanks and yep your right, this would be perfect picnic fodder.

Fran - let me know how it turns out.

Jan - Thanks, and good call on the potato salad, this would go perfectly.

Dan said...

I like the way you've used 1 and 3/4 MUGS of flour as a measurement, really lends the recipe a real east end authenticity. No bloody cups fer us, MUGS I tell ya, MUGS is what is needed ere.

Great recipe!

aforkfulofspaghetti said...

Definitely a PIE! Way to go!

fran39 said...

Dan - it's wonderful! Just posted my version - thanks for a recipe that will be repeated many times.

Jamie said...

Boy oh boy does that look scrumptious!

Dan said...

I've sent this recipe to Fiona Becketts 'Beyond Baked Beans' site, as a recipe for Uni students to cook. Link here...

Beyond Baked Beans

Anonymous said...

can this pie be frozen