Best 5 Bacon And Egg Pie With Phyllo Pastry Recipes

BACON AND EGG PIE WITH PHYLLO PASTRY

Steps:

• In a large skillet, saute the bacon until tender crisp. Add 1 - 2 T water to scrape down the cooked on bits. Stir until the water is absorbed. Set aside.
• Stir in softened goat cheese into the onion. Set aside.
• Take one sheet of phyllo and place on the counter. Cover the remaining sheets with a clean dish cloth. Brush sheet with melted butter. Repeat with remaining sheets. (See note about presentation) Place in a pie dish and fold edges.
• Spread cheese mixture over phyllo. Whisk eggs with cream and Dijon mustard. Pour over cheese and bake for 20 minutes in a 375 oven.
• Remove pie from oven and sprinkle cut tomatoes, chopped bacon, chives, mushrooms (if using).
• Bake until eggs are set and phyllo is golden; about 30 - 35 minutes.
• Let stand for 10 minutes before serving.
• Note on Presentation: The sheets are rectangle -- the dish is round. You can either stagger the sheets so that they are not all lined up together or you can cut the sheets so that they are a bit more uniformed. If you left the sheets as is and place them in the pie, once the sheets are folded, the pie bunches up in one area and is sparce in another.
• Variation: Grilled veggies or wild mushrooms would be a nice addition. If using frozen mushrooms, thaw first before adding them to the pie.

HEALTHYIER BACON AND EGG PIE

Steps:

• Preheat oven to 190°C Lay a sheet of filo pastry on a large board. Brush very thinly with melted spread. Lay another sheet on top and repeat until you have a pile of 6 sheets. Use this to line a large baking dish (about 25x 30cm) on the bottom and up the sides.
• Sprinkle with bacon, spring onions and frozen peas. Lightly whisk eggs with salt and black pepper. Pour over other ingredients.
• Make another stack of 3 filo pastry sheets, fold in half and place the folded stack carefully on top of the pie. Trim or fold in edges as required. Pierce pastry in several places (with a knife or fork) to allow steam to escape. Bake for 10 minutes and then reduce temperature to 180°C Cook a further 40-45 minutes, until pastry is golden and the filling feels firm when tested with a knife. Serve warm or at room temperature.
• Variations - Add tomato: Slice 2 medium-sized tomatoes thinly and place slices on top of bacon before adding spring onions and frozen peas. - Add potato: This is good if you have leftover potato. Chop into small chunks and add to pie with peas and spring onions.

EGG AND BACON PIE

Steps:

• Preheat oven to 450 degrees. Roll out pie crust and line a 9-inch pie plate. Prick the pastry with a fork at 2-inch intervals. Line pastry with aluminum foil and fill with rice or beans to weight. Place in oven and bake 15 to 20 minutes, or until pastry starts to brown.
• Remove from oven. Remove aluminum foil and discard beans. Distribute bacon over bottom of pastry crust.
• Combine all other ingredients except butter, mix well and pour over bacon. Dot with butter. Return to oven and bake 35 to 40 minutes, or until a knife inserted in the center comes out clean. Remove from oven and set aside to cool to room temperature before serving.

SPICY BACON-AND-EGG PIE

Steps:

• In the bowl of a food processor fitted with the blade attachment, pulse together flour and salt until combined. Add butter and pulse until pieces are the size of lima beans. Add ice water, 1 tablespoon at a time, just until dough comes together (anywhere from 4 to 8 tablespoons). There should still be flecks of butter left in the dough. Shape dough into two evenly sized discs and wrap with plastic wrap. Refrigerate at least one hour before baking. (Dough can be made up to 1 week ahead.)
• On a lightly floured surface, roll out one disc to a 12-inch circle. (Leave the other disc in the fridge.) Transfer rolled dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
• Heat oven to 375 degrees. Prick bottom of pie with a fork. Line with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more.
• Increase oven temperature to 400 degrees. Evenly scatter half of the bacon and half of the scallions on bottom of pie. Carefully crack 8 eggs over mixture, distributing them evenly around pie with their yolks intact. Season eggs generously with salt and pepper. Whisk together 5 tablespoons heavy cream with Sriracha and ketchup. Use a teaspoon to dollop it on top of the eggs and then sprinkle with remaining bacon and scallion.
• Lightly flour the counter. Roll out remaining disc of pie dough until 1/8-inch thick (it should be thinner than the previous dough round). Trim into 10-inch circle. Carefully place on top of the pie, pressing the edges into the side of the pie, if possible. There should be no overhang and the dough should fit almost perfectly. Use a fork to whisk together yolk from remaining egg and 1 tablespoon heavy cream. Brush top of pie with egg wash and cut 4 shallow slits in the middle of the top crust (don't go deep, you don't want to puncture the eggs). Bake for 25 to 30 minutes, or until pastry is golden brown. Let cool for at least 20 minutes for serving.

BACON AND EGG PIE

Steps:

• Heat oven to 325 degrees. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons fat from skillet.
• Return skillet to medium-high heat; add mushrooms. Cook until well browned, about 4 minutes. Remove from skillet; spread mushrooms in prepared pie plate. Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme.
• Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on wire rack for 10 minutes. Slice into wedges, and serve.