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|
|Cookbook: Bacon and egg pie Media: Bacon and egg pie|
The bacon and egg pie is a savoury pie consisting of a crust containing bacon, egg and sometimes onion, peas, tomato and cheese. Bacon and egg pie may be served with ketchup, 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. Recipes for it have been found as early as The Experienced English Housekeeper in 1769.
- "Famous New Zealand Bacon & Egg 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.
- Sarah Harris (9 October 2016). "Tui Flower shares a slice of bacon and egg pie history". New Zealand Herald. Retrieved 20 May 2017.
|This bacon-related article is a stub. You can help Wikipedia by expanding it.|
|This pie or tart-related article is a stub. You can help Wikipedia by expanding it.|