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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.
Composition
The pie is often constructed with a shortcrust or other stable base crust. The crust is usually topped with a pastry lid, but is sometimes left open.
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 and Canada. Recipes for it have been found as early as The Experienced English Housekeeper in 1769.