Bacon and egg pie
|Alternative names||Egg and Bacon pie|
|Serving temperature||Hot or cold|
|Main ingredients||Shortcrust or other base crust, bacon, eggs, peas|
The bacon and egg pie is a savoury pie consisting of a crust containing bacon, egg and sometimes onion, mushrooms, bell peppers, peas, tomato, fresh herbs and cheese. Bacon and egg pie may be served with ketchup, which can be combined with Worcestershire sauce and drizzled over the filling before the pie is baked and some versions have a rising agent such as baking powder mixed into the egg to make a fluffier filling.
A bacon and egg pie differs from a quiche, most notably due to the absence of cheese and milk and the presence of an upper crust. Also the eggs are not beaten and are whole, or at the most yolks pierced. 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 notable in New Zealand and Canada. Recipes for it have been found as early as The Experienced English Housekeeper in 1769.
- "Famous New Zealand Bacon & Egg also known as quiche Pie". Retrieved 14 June 2012.
- "Bacon and Egg Pies". deliaonline.com. 9 November 2015. Retrieved 18 June 2016.
- "Recipes". bettycrocker.com. Retrieved 18 June 2016.
- Thalita Alves (2017-05-07). "A Brief History of The New Zealand Meat Pie". Culture Trip.
- Sarah Harris (9 October 2016). "Tui Flower shares a slice of bacon and egg pie history". New Zealand Herald. Retrieved 20 May 2017.