Mushroom Tomato Bacon and Egg Pie
Indulge in the hearty and flavorful Mushroom Tomato Bacon and Egg Pie, a delightful savory dish perfect for breakfast, brunch, or even a light dinner. This recipe combines the flakiness of golden puff pastry with a rich filling made of crispy bacon, sautéed button mushrooms, juicy cherry tomatoes, and a creamy egg and cheese mixture. Topped with a rustic whole egg and melted cheese, it's baked to perfection for a stunning presentation. Easy to prepare with minimal prep time, this pie offers a perfect balance of textures and flavors, making it a crowd-pleaser. Garnished with fresh parsley for a burst of color and freshness, serve it warm alongside a crisp side salad for a meal that’s both satisfying and sophisticated.
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Recipe Information
Ingredients
- 1 piece Puff pastry sheet
- 200 grams Button mushrooms
- 150 grams Cherry tomatoes
- 6 pieces Bacon strips
- 5 pieces Eggs
- 100 ml Heavy cream
- 75 grams Grated cheese (cheddar or Gruyere)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a 9-inch pie dish or tart pan.
Roll out the puff pastry sheet and carefully line the pie dish with it, trimming off any excess pastry. Prick the base with a fork and chill in the refrigerator while preparing the filling.
Heat the olive oil in a frying pan over medium heat. Add the bacon strips and cook until crispy. Remove and set aside on a paper towel to drain, then chop into small pieces.
In the same pan, sauté the button mushrooms until golden and slightly softened, about 5 minutes. Season with a pinch of salt, then remove from heat.
Wash and halve the cherry tomatoes. Set them aside with the cooked mushrooms and bacon.
In a mixing bowl, whisk together 4 eggs, heavy cream, 60 grams of grated cheese, salt, and black pepper until well combined.
Take the chilled pie crust from the refrigerator. Spread the cooked mushrooms, tomatoes, and bacon evenly over the base.
Pour the egg and cream mixture over the filling, ensuring it is evenly distributed. Crack the remaining egg on top of the pie for a rustic look.
Sprinkle the remaining grated cheese over the top.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
Remove the pie from the oven and let it rest for 5-10 minutes before slicing and serving. Garnish with fresh parsley.
Nutrition Facts
Calories |
2965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.8 g | 281% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1163 mg | 388% | |
| Sodium | 5292 mg | 230% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 13.9 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 757 mg | 58% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2014 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
