Best 2 Bacon Egg Mushroom And Tomato Pie Recipes
Embark on a culinary journey where flavors dance in harmony to create the ultimate "Bacon Egg Mushroom and Tomato Pie." This delectable dish combines the savory richness of crispy bacon, the velvety softness of scrambled eggs, the earthy aroma of sautéed mushrooms, and the vibrant tanginess of sun-ripened tomatoes. Whether you're hosting a brunch gathering, planning a special breakfast, or seeking a comforting dinner option, this recipe promises an explosion of taste that will delight your palate and leave your taste buds craving more. Get ready to tantalize your senses with a culinary masterpiece that showcases the perfect balance of textures and flavors.
Check out the recipes below so you can choose the best recipe for yourself!
MUSHROOM, TOMATO, BACON AND EGG PIE
This is based on a Pampas Pastry recipe that I've had for years. I added the tomato and onion to give it just that bit more pizazz! Also, I substituted puff pastry for the shortcrust pastry in the original recipe. If you make too much filling for the pie case, you can refrigerate it for up to two days and use it in a savoury omelette or scramble.
Provided by NotQuiteVegetarian
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190-200 degrees.
- Line a 20cm pie dish with baking paper.
- Place 1 sheet of pastry over the paper.
- Trim edges.
- Place bacon, mushrooms, tomato and onion in pastry case.
- Season with black pepper.
- Crack eggs over filling.
- Top pie with remaining sheet of pastry.
- Trim and crimp edges.
- Glaze top of pie with milk.
- Cut a vent in centre of pie.
- Bake for 25-20 minutes or until pastry is golden brown.
BACON, EGG, MUSHROOM AND TOMATO PIE
Make and share this Bacon, Egg, Mushroom and Tomato Pie recipe from Food.com.
Provided by Norahs Girl
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/400°F/gas mark 6.
- --------Forthe pastry----------.
- Sift the flour and salt into a bowl.
- Rub in the fat and add just enough water to make a dough.
- Or put it all in the food processor!
- Chill for 30 minutes before using.
- -------Forthe filling---------.
- Grill the bacon and then cool and cut into strips.
- Finely chop the mushrooms, melt the butter, add shallots and mushrooms and cook until dry.
- Season and add the tomatoes.
- Roll out just over half the pastry, line a 17cm flan ring.
- Smooth the mushroom mix onto the base of this.
- Sprinkle with bacon, break in 6 eggs, season and roll out the rest of the pastry.
- Make a glaze of egg wash with the remaining egg.
- Lay the pastry on top of pie.
- Seal with egg wash and decorate.
- Bake in the oven for 30-35 minutes .
- Rest for 10 minutes, remove flan ring and serve hot or cold.
Nutrition Facts : Calories 449.2, Fat 26.9, SaturatedFat 12.7, Cholesterol 285.7, Sodium 199.1, Carbohydrate 37.9, Fiber 1.6, Sugar 1.2, Protein 13.2
Tips:
- For a crispier crust, pre-bake the pie crust for 10-12 minutes before filling it.
- Use a variety of mushrooms for a more flavorful filling. Some good options include cremini, shiitake, and oyster mushrooms.
- If you don't have fresh herbs on hand, you can use dried herbs instead. Just be sure to use about 1/3 of the amount of dried herbs as you would fresh herbs.
- Feel free to add other vegetables to the filling, such as spinach, zucchini, or bell peppers.
- Serve the pie warm or at room temperature. It's also great for leftovers!
Conclusion:
This bacon, egg, mushroom, and tomato pie is a delicious and easy-to-make breakfast, brunch, or lunch dish. It's perfect for using up leftover bacon and eggs, and it's also a great way to get your kids to eat their vegetables. With its creamy filling, flaky crust, and savory topping, this pie is sure to be a hit with everyone who tries it.
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