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

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.

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.


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