I’m always looking for ways to use up eggs. Spring is here and the ducks have started laying like crazy. We have so many eggs from them…and the chickens…and the quail. Eggs everywhere!
We can eat only so many frittatas and my husband is not a frittata lover. We’ve had plenty of breakfast burritos and breakfast quesadillas so I needed to come up with something different.
I came across a Bacon and Egg Pie recipe from Saveur and decided to do a version of this with cheese added in. I didn’t have any puff pastry so I used some prepared pie dough sheets that have been sitting in my fridge. Who doesn’t love Bacon, Eggs, and Cheese??? And this time it’s in the form of a pie! It was the perfect recipe to help use up some eggs.
First, preheat your oven to 400 degrees and gather up all of the ingredients. You’ll need: (2) sheets pie dough, 3 slices of thick cut bacon, 12 eggs (I used our farm fresh duck eggs which are larger than chicken eggs so you may need about 18 chicken eggs), 1 1/2 cups of shredded cheese, 1 tablespoon of heavy cream, 1/4 cup of ketchup and 1/8 cup Worcestershire Sauce.
Mix 1/4 cup of Worcestershire Sauce and 1/8 cup of ketchup and set aside.
Separate 1 of eggs, save the white, and put the yolk in a small bowl with the heavy cream. Mix and set aside.
Place one sheet of pie dough in your pie dish and now we’ll start to build the pie.
Gently crack eggs into the dish trying not to break the yolk. Also add in the egg white saved from earlier. Add bacon and a little bit of the cheese. Our duck eggs are large so I only needed a dozen. There’s actually 11 whole eggs and 1 egg white in this pie and that was enough to fill up this dish. You’ll want to use as many eggs as necessary to have a thick pie.
Drizzle the ketchup mix over eggs and bacon and cheese mixture, season with salt and pepper and gently stir to incorporate.
Put remaining cheese on top of mixture.
Place the 2nd sheet of pie dough on top and crimp around edges. Cut slits for ventilation while cooking. Brush egg wash mixture over the crust.
This pie will need to bake for at least 45 minutes to an hour. Check after 20-30 minutes and if your crust is getting to brown, cover it with a sheet of foil to prevent over browning. I baked mine for an hour and everything was cooked perfectly. Test by inserting a knife and it should come out clean.
Remove from the oven and let the pie cool for about 15 minutes before slicing.
- 2 sheets of prepared pie dough
- 1 dozen duck eggs (you can use about 18 chicken eggs)
- ¼ cup Ketchup
- ⅛ cup Worcestershire Sauce
- 1 Tbsp. Heavy Cream
- 1½ cups shredded Cheese
- 3 slices of thick cut bacon, chopped
- salt and pepper
- Preheat oven to 400F and gather ingredients.
- Mix together ketchup and Worcestershire Sauce and set aside.
- Separate one egg (save the white for later) and mix the yolk with 1 Tbsp. heavy cream and set aside.
- Place one sheet of pie dough in your dish. Gently crack eggs into dish, sprinkle in bacon and a little bit of cheese.
- Drizzle with ketchup mix and stir gently to incorporate. Season with salt and pepper.
- Cover with remaining cheese.
- Add top crust and crimp edges. Brush crust with the egg wash mixture.
- Bake for 45 minutes to 1 hour or until eggs and bacon are cooked through. Check after 20-30 minutes and cover pie with foil if your crust looks like it's getting too dark and finish baking.
- Let cool on baking rack for 15 minutes before slicing.