Cheddar Egg Pie With Bacon And Tomato – a delicious recipe with bacon, flour, unsalted butter, tomatoes, baby spinach, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Line a baking sheet with parchment paper. Arrange bacon in single layer on baking sheet. Bake 6-8 mins, until crisp.
2
Meanwhile, for the pastry, place flour and butter in a food processor and pulse into crumbs. Add 1 tbsp cold water and pulse until dough comes together, adding more water as needed. Knead on a lightly floured surface until smooth. Wrap in cling wrap and chill 20 mins.
3
Roll out pastry to an 8 inch round between 2 sheets of parchment paper. Arrange bacon, tomatoes and spinach on top, leaving a 1 inch border. Fold edges around filling, leaving center exposed. Season eggs to taste and pour on filling. Sprinkle with cheese. Slide pie onto hot baking sheet and bake 20-25 mins, until golden. Cut into wedges and garnish with dill. Serve with salad.
599
kcal
Calories
44
g
Fat
20
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 strips bacon, 2/3 cup flour, 6 tablespoons unsalted butter cold, chopped, 1/2 pound cherry tomatoes halved, and more.
Yes, Cheddar Egg Pie With Bacon And Tomato falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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