Don’t overcook the pie, or the pastry and the filling will dry out. It is cooked when the pastry is flaky and golden and the filling has firmed up, with the whole eggs being cooked through. Check it at the 40-minute mark and keep an eye on it from there.
If the pastry is browning too much before the pie is cooked through, cover it loosely with some aluminium foil for the remainder.
Freezing; Egg and bacon pie can be frozen either whole, or in individual, single-serve slices. Once the pie has completely cooled, wrap it in plastic wrap and place it into an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight or throughout the day, to reheat and eat within 2 days.
Storage; The pie will keep for 4-5 days, when covered and stored in the fridge.
Please note that the nutrition information is based on the whole pie being sliced into six pieces, with one piece being one serve. Slices can be cut larger, or smaller, depending on your needs. The nutritional information is an estimate only and does not take into account any additional toppings or sides served
with the pie.
This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 698kcal | Carbohydrates: 40g | Protein: 34g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 414mg | Sodium: 1391mg | Potassium: 213mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1517IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 2mg
