Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup chopped fresh herbs (such as parsley, thyme, and chives)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices bacon, chopped
- 1 onion, chopped
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, butter, herbs, salt, and pepper. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
3. Add 3-4 tablespoons of cold water to the mixture and mix until the dough comes together. Form the dough into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. In a skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside.
5. In the same skillet, sauté the onion until soft and translucent. Remove the skillet from the heat and let it cool.
6. In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
7. Roll out the chilled dough on a floured surface to fit the pie dish. Place the dough in the pie dish and trim the edges.
8. Spread the cooked bacon and sautéed onion on the bottom of the pie crust.
9. Pour the egg mixture over the bacon and onion.
10. Bake the pie for 35-40 minutes or until the filling is set and the crust is golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 28g
Carbohydrates: 17g
Protein: 12g
Sodium: 540mg
Sugar: 1g
Substitutions for ingredients:
- You can use any combination of fresh herbs that you like.
- You can use pre-made pie crust instead of making your own.
Variations:
- You can add grated cheese to the egg mixture.
- You can add chopped vegetables such as bell peppers or mushrooms to the filling.
- You can use ham or sausage instead of bacon.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the pie cool for 10-15 minutes before slicing and serving.
Storage instructions:
Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish the pie with additional chopped herbs or a dollop of sour cream.
Pairings:
Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Sauteed mushrooms with thyme and butter
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of cold water at a time until it comes together.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store the leftover pie in the refrigerator and consume within 3 days.
Food history:
Bacon and egg pie is a traditional dish in New Zealand and Australia.
Flavor profiles:
Savory, salty, and herbaceous.
Serving suggestions:
Serve the pie warm or at room temperature for breakfast, brunch, or lunch.
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