Bacon and egg pie
The bacon and egg pie contains bacon, egg and seldom onion. Often has peas for colour and very occasionally a very small amount of tomato. Cheese, especially mozzarella, is a useful addition. It can be eaten hot or cold.
Some versions have a raising agent such as baking powder mixed into the egg to make a fluffier filling.
[edit] Composition
The pie is often constructed with a shortcrust or other mechanically stable base crust. This may be open[1] or, more usually, topped with a pastry lid[2].
A bacon and egg pie differs from a quiche most notably the absence of cheese and milk and the presence of an upper crust. The pie also tends to have a heavier texture and feel, and is generally high in calories.
Although the bacon and egg combination is not unique to any country, its use in modern cooking is made famous by various New Zealand based home recipes
[edit] See also
[edit] References
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