Make ahead bacon and cheese pie

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
bacon and cheese pie

Have you tried to make a pie with the crust? Have you succeeded? I have tried to keep the crust outside and chewy soft texture inside and failed many times. Finally, I came across the recipe that delivers what I wanted. I experimented a little bit and change the ingredients to make the perfect pie. This is the best pie recipe because it creates several layers of pastry but it’s really quick and easy to make. You don’t need to be a professional chef to master this technique. All you need is 30 minutes of your time and a bit of dedication.

I believe that this is the perfect recipe for a special occasion such as Christmas or a family gardening. It can feed many people and everyone loves it. There is nothing not to love: cheese and bacon. Just a lot of it.

If you have heard about the Donna Hay kids magazine, you could see a similar recipe on its pages. This pie creates a crust and is super quick and easy to make. It’s a great lunch box filler and there is nothing you may not get right from the very first time. It is also very versatile and you can change the ingredients to fit your taste. Basically, everything that is in your fridge is a potential ingredient for this pie.

This easy recipe is filled with smoked bacon and cheddar cheese. You can substitute cheese for anything you like such as onion, garlic, red peppers or potatoes for more flavor. I recommend using quality bacon because it’s responsible for the main flavor. You can even put more bacon on top and sprinkle the pie with cheese. If you’re a bacon and cheese lover, this recipe is definitely for you.

While the classic pie has a lot of meat and tomato sauce inside, this less popular version has all chances to be your next favorite. You can also add hard boiled eggs to make this pie more classic. All ingredients are quite affordable, which is a perfect option for students. I urge you to try this recipe and make this ultimate pie.

tomato sauce

I have changed the classic version found in the magazine and added more bacon and olive oil. The last ingredient is really important for the flavor, the slight hint of olives is the best. After 10 minutes in the oven, your kitchen will be filled with the delicious smell of bacon. When the juices inside the pie are caramelized, you will understand why I talk about it so much.

The best part of this pie is that you can meal prep it, freeze it and then bake it for your launch or breakfast. It’s a perfect diner option when you don’t have much time. The taste is so good that you might want to eat it several times a day. Besides, the pie puffs up really well, so it doesn’t have to look perfect. The look is rustic and little imperfections only make it better. You don’t even have to seal the pie completely or make sure it’s covered up evenly. You can stuff it with everything you want and everything will be cooked properly. The pie should look homemade, perfection is unnecessary.

And before you think that you don’t know what to do with leftovers (or maybe you don’t like reheating foods!), this pie taste the best when made in advance. The flavors are even better the next day, because everything melts together. This is one of the most convenient pies to make when you’re busy and hungry. I think it is the perfect option for most occasions so I make it very often.

Make ahead bacon and cheese pie

This is a quick and easy make ahead recipe that makes a great dinner. It features cheese, bacon and eggs covered in delicious sauce and cooked to perfection. The bacon is bacon on top to form a pie. You can't get wrong with this recipe, every bit is so tasty you can't stop eating it. You don't need special skills to cook a pie, even amateur chefs can make a delicious treat.

Course Lunch & dinner
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 413 kcal

Ingredients

  • 1 prepared pie crust
  • 450 ml milk
  • 6 eggs
  • 30 ml fresh parsley, minced
  • 8 ml salt
  • 8 oz Monterey jack cheese
  • 16 oz shredded potatoes, thawed
  • 5 ml pepper
  • 10 slices bacon

Instructions

  1. Take the pie crust and press it into pie pan. Take a large bowl, add eggs. Add salt, pepper, parsley and milk. Whisk the ingredients together. Stir in the cheese and potatoes. Pour the mixture into the crust.

  2. Create a bacon crust by weaving 5 pieces in one direction and 5 pieces in the opposite direction. Be careful with the bacon. When the pattern is ready, transfer it onto the pie. It will submerge in the egg mixture. The ends of the bacon should be on the rim of the crust.

  3. If you want to meal prep this recipe, place the pie in a fridge for 3 days until you want to cook it. 

  4. Preheat the oven to 375F. Place the pie in a baking sheet and bake for 70 minutes. The center of the pie should be set. Serve warm or cold.

Recipe Notes

If you have an important event the next day, feel free to prepare this pie the night before and place it in the fridge. You can prepare the mixture and bake it in the morning or even make it in the evening and bake in the morning. It makes a perfect breakfast, lunch or dinner. Children love it and you can sneak in some veggies. You can freeze it for a week and then reheat in 5 minutes.

Recipe Rating
(1 votes, average: 5.00 out of 5)
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