Bacon Pie Recipes

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TOMATO BACON PIE



Tomato Bacon Pie image

Gladys Gibson's simple but savory pie makes a tasty addition to brunch buffets and leisurely luncheons. The Hodgenville, Kentucky cook relies on a cheesy mixture for the pie's golden topping and a refrigerated pastry shell for easy preparation.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 5

1 unbaked deep-dish pastry shell (9 inches)
3 medium tomatoes, cut into 1/4-inch slices
10 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1 cup mayonnaise

Steps:

  • Bake pastry shell according to package directions; cool. Place tomatoes in the crust; sprinkle with bacon. In a small bowl, combine the cheese and mayonnaise. Spoon over bacon in the center of pie, leaving 1 in. around edge. , Bake at 350° for 30-40 minutes or until golden brown (cover edges with foil if necessary to prevent over browning).

Nutrition Facts : Calories 530 calories, Fat 47g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 595mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

BACON POT PIE



Bacon Pot Pie image

I love the combination of bacon and cheese. Add some veggies and a homemade flaky pie crust and you have a comforting Sunday night meal or a cozy, filling breakfast. -Ashley Hudd, Holton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1/3 cup shortening
1/4 cup cold butter
5 to 7 tablespoons ice water
FILLING:
2 medium red potatoes, chopped
1 tablespoon water
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 cup chopped fresh or frozen broccoli, thawed
1 cup shredded cheddar cheese

Steps:

  • Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 493 calories, Fat 31g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 558mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

BACON PIE



Bacon Pie image

Good, easy to make. Welcome at breakfast, brunch, or supper.

Provided by Jan H.

Categories     Breakfast and Brunch     Eggs

Time 1h

Yield 8

Number Of Ingredients 7

12 slices bacon
1 cup shredded Swiss cheese
⅓ cup chopped onion
2 cups milk
4 eggs
1 cup baking mix
⅛ teaspoon ground black pepper

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease a 10-inch glass pie plate.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pat dry on paper towels and crumble the bacon. Sprinkle bacon, cheese, and onion in the pie plate.
  • In a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 15.5 g, Cholesterol 138.9 mg, Fat 26.6 g, Fiber 0.1 g, Protein 15 g, SaturatedFat 10.3 g, Sodium 724.7 mg, Sugar 4.1 g

BACON LATTICE PIE



Bacon Lattice Pie image

This pie updates a childhood favorite with the addition of savory-sweet, maple-glazed bacon.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

One 9-inch pie crust, in tin
6 cups sliced Granny Smith apples (from about 8 apples)
1/4 cup all-purpose flour
1 teaspoon apple pie spice
1 teaspoon grated lemon zest
1/2 cup plus 2 tablespoons light brown sugar
2 tablespoons maple syrup
One 12-ounce package bacon (12 slices)
1 tablespoon apple cider vinegar
Cracked black pepper
Whipped cream, for serving, optional

Steps:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Combine the apples flour, apple pie spice, lemon zest, 1/2 cup of the sugar and 1 tablespoon of the maple syrup in a large bowl. Mix together to thoroughly coat the apples.
  • Transfer the apple mixture into the pie crust. It will be mounded slightly above the edge. Pack the apples down to create an even layer for the bacon lattice.
  • Place 6 slices of bacon horizontally across the pie. The edges of each slice should touch, but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern to evenly cover the top of the pie. This should be done by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven design. Use kitchen shears to trim the bacon that hangs over the edge of the pie tin, making sure the bacon covers the rim of the pastry because it will pull back as it bakes.
  • Cover the pie with aluminum foil, place it on the prepared baking sheet and bake for 25 minutes.
  • Meanwhile, whisk the remaining 2 tablespoons sugar and 1 tablespoon maple syrup in a small bowl. Stir in the vinegar and sprinkle with a generous pinch of black pepper. Set aside.
  • After the pie has baked 25 minutes, remove the foil and gently brush the bacon lattice with the maple glaze. Return the pie to the oven and continue baking, uncovered, until the bacon is brown and crispy and the apple mixture is bubbly, about 35 minutes more. Allow the pie to cool completely before slicing. Serve with whipped cream if using.

FAMOUS NEW ZEALAND BACON & EGG PIE



Famous New Zealand Bacon & Egg Pie image

This is my mum's, so the BEST pie ever! It is fantastic served with ketchup and in my opinion is probably better cold. Great for picnics.

Provided by Perfect Pixie

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

2 sheets puff pastry
6 -8 slices cooked bacon (fried or grilled)
8 eggs (reserve one yolk for brushing pastry)
4 teaspoons milk or 4 teaspoons double cream
1 onion (not too big)
parsley

Steps:

  • leave the pastry out for 20 minutes at least to stop it from tearing when using.
  • Cut the rinds of the bacon and chop bacon.
  • Whisk eggs putting one yolk to the side.
  • Whisk in the milk or cream.
  • Chop onion.
  • Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
  • Prick the base with a fork.
  • Sprinkle the onion all over the base.
  • Chop the parsley (one whole packet).
  • Mix the parsley and bacon in with the egg mixture.
  • Pour into the dish.
  • Cover with other sheet of pastry and crimp together and cut of any excess pastry.
  • Decorate the top if you want.
  • Cook for 25 minutes and check its not burning.
  • If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.

CORN AND BACON PIE



Corn and Bacon Pie image

Provided by Susan Reid

Categories     Milk/Cream     Egg     Brunch     Bake     Lunch     Bacon     Cornmeal     Corn     Swiss Cheese     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
1 cup unbleached all purpose flour
3/4 cup fine-grind whole grain cornmeal
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
3 to 4 tablespoons ice water
Nonstick vegetable oil spray
Dressing
1/2 pound bacon, coarsely chopped
1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
1 cup chopped red bell pepper
1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
1 1/2 cups half and half
3 large eggs
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 cup chopped green onions
1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)

Steps:

  • For crust:
  • Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
  • Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For filling:
  • Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
  • Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
  • Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.

CHEESE AND BACK BACON PIE



Cheese and Back Bacon Pie image

Not really a pie, more a cheese, potato, and bacon mess with a crispy topping! Very fattening. I like to serve this with fresh bread smothered in lots of butter and canned chopped tomatoes.

Provided by LilithPaige

Time 1h

Yield 8

Number Of Ingredients 5

2 (8 ounce) packages Red Leicester cheese
2 ¼ pounds red potatoes, cubed
1 (8 ounce) package unsmoked back bacon
3 ½ ounces Cheddar cheese, grated
freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut Red Leicester cheese into 1/2-inch cubes; set aside.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost cooked through, 10 to 15 minutes.
  • While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until completely cooked but not too crisp, about 10 minutes. Drain bacon slices on paper towels and roughly chop when cool enough to handle.
  • Drain potatoes and then mash them roughly; you want a few lumps left in this. Add Red Leicester, chopped bacon, and lots of black pepper; stir to combine. Transfer to a large, deep, oven-proof dish and sprinkle grated Cheddar over top.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 415.2 calories, Carbohydrate 21.3 g, Cholesterol 82 mg, Fat 26.7 g, Fiber 2.2 g, Protein 22.9 g, SaturatedFat 15.7 g, Sodium 646.1 mg, Sugar 1.6 g

CHEESY ITALIAN BACON PIE



Cheesy Italian Bacon Pie image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 15

One 9-inch frozen uncooked pie crust, thawed
All-purpose flour, for dusting
1 tablespoon extra-virgin olive oil
4 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
2 medium zucchini, ends trimmed, halved lengthwise, cut into thirds and then 1/4-inch pieces
2 large shallots, chopped (1/2 to 2/3 cup)
1 large clove garlic, finely chopped
4 large eggs, at room temperature
1 cup heavy whipping cream
1 cup (4 ounces) coarsely grated fontina cheese
2 tablespoons chopped fresh basil
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated or ground nutmeg

Steps:

  • Place an oven rack in the center of the oven and preheat to 450 degrees F.
  • Unroll the crust on a lightly floured work surface. Using floured fingertips, seal any tears in the dough. Sprinkle the dough very lightly with flour. Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish. Peel off the remaining sheet of paper. Trim the dough overhang to 3/4 inch. Fold the overhang under and form a smooth top edge. Crimp the edge decoratively. Pierce the bottom and sides of the crust all over with a fork. Chill the crust at least 10 minutes.
  • Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes. Set aside to cool.
  • Reduce the oven temperature to 375 degrees F.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta cook until brown and crisp. Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet.
  • Add the zucchini, shallots and garlic to the skillet. Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes. Cool the zucchini slightly, about 10 minutes.
  • In a medium bowl, whisk the eggs and cream. Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture. Whisk to blend. Pour the custard into the cooled pie crust.
  • Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes. Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature.

IMPOSSIBLY EASY BACON PIE



Impossibly Easy Bacon Pie image

Indulge yourself with an old-fashioned bacon-and-egg breakfast with this easy pie recipe.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h5m

Yield 6

Number Of Ingredients 7

12 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/3 cup chopped onion
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
3 eggs
1/8 teaspoon pepper

Steps:

  • Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
  • In medium bowl, beat remaining ingredients until blended; pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 290, Carbohydrate 15 g, Cholesterol 145 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 1 g

BACON AND EGG PIE



Bacon and Egg Pie image

This is a creamy version of a frittata, featuring yellow pepper, mushrooms, and creamy goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

Unsalted butter, for pie plate
1/2 pound thick-sliced bacon
1/4 pound small mushrooms, quartered
1 red, yellow, or orange bell pepper, diced
3 ounces soft goat cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves
5 large eggs
1 1/2 cups heavy cream
Coarse salt and freshly ground pepper

Steps:

  • Heat oven to 325 degrees. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons fat from skillet.
  • Return skillet to medium-high heat; add mushrooms. Cook until well browned, about 4 minutes. Remove from skillet; spread mushrooms in prepared pie plate. Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme.
  • Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on wire rack for 10 minutes. Slice into wedges, and serve.

IMPOSSIBLE BACON PIE



Impossible Bacon Pie image

Make and share this Impossible Bacon Pie recipe from Food.com.

Provided by NELady

Categories     Savory Pies

Time 50m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8

12 slices bacon, crispy fried and crumbled
1 cup shredded natural swiss cheese
1/3 cup onion, chopped
2 cups milk
1 cup Bisquick baking mix
4 eggs
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Heat oven to 400*F; Grease 10-inch quiche dish or pie plate.
  • Sprinkle bacon, cheese and onion into plate.
  • Beat remaining ingredients together until smooth, 15 seconds in the blender or 1 minute with hand beater.
  • Pour into pie plate.
  • Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes.
  • Cool 5 minutes.
  • VARIATION: Can substitute crab meat for the bacon.

Nutrition Facts : Calories 466.5, Fat 34.8, SaturatedFat 13.7, Cholesterol 200.2, Sodium 851.1, Carbohydrate 18.9, Fiber 0.6, Sugar 3.2, Protein 18.6

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From langbein.com


BACON AND EGG PIE - MY KIDS LICK THE BOWL
2021-05-30 Step by Step Instructions. Step one: Preheat your oven to 200 degrees celsius. Step two: Line a pie dish with defrosted store-bought puff pastry, making sure it comes well up the sides. If one sheet is not big enough, they easily join together, just squish …
From mykidslickthebowl.com


THE BEST BACON AND EGG PIE EVER! - BELLY RUMBLES
2021-11-04 How to Make Bacon and Egg Pie Scroll to the bottom of the page for a printable version of this recipe. Pre-heat oven 190°C/375°F. Melt butter in a medium size frying pan over medium heat. Add leeks and sauté until they are soft. Be careful not to brown the leeks, reduce the heat if needed. This will take approximately 8 minutes.
From bellyrumbles.com


CLASSIC BACON AND EGG PIE | I LOVE EGGS
Directions. You will need a 20.5 x 20.5cm cake pan, or alternatively a round 23cm pie dish. Preheat oven to 200°C. Roll out two thirds of the pastry on a floury bench to line the base and sides of a shallow lightly greased 23cm pie tin OR if using ready rolled pastry sheets, place the sheets to line the base and sides of pie pan or tin evenly ...
From eggs.org.nz


EGG AND BACON PIE | NIGELLA'S RECIPES | NIGELLA LAWSON
2013-06-01 Preheat the oven to 200ºC/180°C Fan/gas mark 6/400ºF. Cook the pancetta or bacon in a frying pan with the onion, peppering well. Beat the spring onion, parsley and eggs together, and set aside while you roll out the pastry. Using one of the discs, line a 20cm / 8 inch pie dish, leaving an overhang.
From nigella.com


BACON AND EGG PIE RECIPE - ONE DOLLAR KITCHEN
Preheat your Air Fryer to 380 F. On work surface, unroll dough. Unroll to form approximately 13×9-inch rectangle. Cut into 4 equal rectangles (6 1/2×4 1/2 inches), and separate. Place dough rectangles on cookie sheet. Make edges toward center to form 1/2-inch rimmed edge around each rectangle. Carefully break 1 egg in center of each dough ...
From onedollarkitchen.com


SAVORY BREAKFAST PIE WITH A BACON LATTICE TOP & HASH BROWN CRUST
2018-04-18 Putting It All Together: Once the hash brown crust is done cooking (it should be golden brown on the edges and starting to golden at the bottom) pour egg mixture inside (no need to wait for crust to cool). Put filled crust in the oven (still at 425F) until the egg starts to set, about 15 minutes.*. Add cheese on top of the eggs, return to oven ...
From donutworrybehealthy.com


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