Bacon and egg pie

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The bacon and egg pie contains bacon, egg and often onion. 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.

The pie is often constructed with a shortcrust or other mechanically stable base crust and a flaky pastry top.

A bacon and egg pie differs from a quiche in a number of ways, most notably the absence of dairy products (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 known country. Its use in modern cooking is made famous by various New Zealand based Home Recipes.