Bacon, Egg, Mushroom and Tomato Pie Recipe 🥧
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories per Serving: 449.2
Description:
Indulge in the savory delight of our Bacon, Egg, Mushroom, and Tomato Pie. Perfect for any occasion, this pie brings together the rich flavors of bacon, earthy mushrooms, tangy sun-dried tomatoes, and the creamy goodness of eggs, all encased in a buttery pastry shell. Whether you’re planning a cozy family dinner or a potluck with friends, this recipe is sure to impress!
Ingredients:
- 225g plain flour
- 1 tsp salt
- 55ml water
- 55g butter (plus extra for greasing)
- 340g smoked back bacon
- 225g button mushrooms
- 30g butter
- 1 shallot, finely chopped
- 10 sun-dried tomatoes, chopped
- 7 eggs
- Salt and black pepper to taste
Instructions:
-
Preheat the Oven:
Preheat your oven to 200°C/400°F/gas mark 6. -
Prepare the Pastry:
- In a bowl, sift the flour and salt together.
- Rub in the 55g of butter until the mixture resembles breadcrumbs.
- Gradually add the water, mixing until a dough forms. Alternatively, you can use a food processor for this step.
- Once the dough is formed, wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
-
Prepare the Filling:
- Grill the smoked back bacon until crispy, then allow it to cool before cutting it into strips.
- Finely chop the button mushrooms.
- In a pan, melt the 30g of butter over medium heat. Add the finely chopped shallot and chopped mushrooms, and cook until the mushrooms are tender and any liquid has evaporated.
- Season the mushroom mixture with salt and black pepper, then stir in the chopped sun-dried tomatoes.
-
Assemble the Pie:
- Roll out just over half of the chilled pastry on a floured surface to fit a 17cm flan ring.
- Carefully transfer the pastry to the flan ring, pressing it gently into the base and sides.
- Spread the mushroom mixture evenly over the pastry base, then sprinkle the crispy bacon strips on top.
- Crack the eggs over the bacon, ensuring they are evenly distributed.
- Season the eggs with salt and black pepper.
- Roll out the remaining pastry to create a lid for the pie. Place it over the filling.
-
Bake the Pie:
- Beat one of the eggs to make an egg wash, then brush it over the pastry lid to glaze.
- Use a sharp knife to trim any excess pastry from the edges of the pie.
- Crimp the edges to seal the pie, then use any pastry scraps to decorate the top.
- Make a few slits in the pastry lid to allow steam to escape during baking.
- Place the pie on a baking tray and bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
-
Serve and Enjoy:
- Once baked, remove the pie from the oven and allow it to rest for 10 minutes.
- Carefully remove the flan ring, then slice the pie into wedges.
- Serve your Bacon, Egg, Mushroom, and Tomato Pie hot or cold, depending on your preference.
Nutritional Information (Per Serving):
- Calories: 449.2
- Fat: 26.9g
- Saturated Fat: 12.7g
- Cholesterol: 285.7mg
- Sodium: 199.1mg
- Carbohydrates: 37.9g
- Fiber: 1.6g
- Sugar: 1.2g
- Protein: 13.2g
Recipe Notes:
- You can customize this pie by adding your favorite vegetables or cheese to the filling.
- Ensure the pastry is well chilled before rolling it out to prevent it from becoming too sticky.
- For a vegetarian version, omit the bacon and add extra vegetables like spinach or bell peppers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
