On Mon, 06 Jun 2016 19:29:15 -0600, Janet B >
wrote:

>
>I would like to hear from our Aussie and Kiwi friends about Bacon and
>Egg Pie. I've looked for recipes on the Internet. As usual, things
>are confusing.
>My impression, when I first heard of this pie, was that it was a sort
>of hand pie. A self-contained pie much like an American pot pie. As
>I look at recipes on the 'Net, I see it done as a casserole, topless,
>a whole large pie that would be sliced and individual pies. Tell me
>what you think it should be. What is the proper temperature to eat
>it? Hot, warm, room temperature? Are the eggs in it beaten or
>unbeaten (whole)? Can it be a sort of picnic food. I'm interested and
>most likely will make it.
>thanks
>Janet US

Sorry about the late answer, just catching up after not reading for a
while. I scanned the replies but did not see the version I make. My
mother and grandmother used to make this. We always ate it at room
temp and we did take it on picnics. It is definitely not quiche.

Take 1 pie plate and line with pastry of your choice, my mother used
short crust but I prefer puff. Put as much cooked bacon (in pieces
about 2 x 2 inches) in as you want. The bacon should be cooked but not
crispy. Crack as many eggs in as you want, put them in whole so that
when cut you get white and yolk separately. Put the pastry lid on and
cook until pastry is done.

Sometimes I slice some nice cheese and add that in. You can also put
bacon on top so that you have two bacon layers with egg in the middle.

I make it when I am not keeping up with the eggs produced by my
chickens because you can probably get a dozen in.

Menfolks seem to like this a lot.

JB