This is about as far from collision cooking as you can get, actually. Bacon and Egg pie is a family/Cumbrian traditional recipe which can be guaranteed to taste good every time.
First, get or make your pastry. I’m not going to tell you how, if only because I cheat and use frozen pre-made pastry. Also, as usual, I’ll not be giving weights, because they’ll vary depending upon the size of the pie tin you use.
After lining the pie tin with the pastry, the first layer is bacon, obviously. I’ve often used the packs of offcuts you sometimes find in butchers, though they need a bit more preparation. It’s also worth doing a quick fry of the bacon before putting it into the pie, to get a little of the fat and water out of it.
Grate some pepper over the bacon and carefully break open the eggs and put them into the pie. Don’t fill it to the brim though, as the eggs expand a bit as they bake. This is the point where I occasionally throw a little variation into the mix and grate some mature cheddar over the eggs. As the pie bakes, the cheese melts between the eggs and creates veins of extra flavour. Of course, whenever I’m home and suggest this variation my mother gives me a look like she’s thinking of disowning me.
Put a lid on the pie and put it into the oven. If, like me, you’re a dirty rotten cheat when it comes to pastry the packet will have some guidelines for temperature. If you’re a virtuous person who makes their own pastry from scratch then you’ll also know how to bake it. I usually give it 45 minutes then test it and leave it for longer if necessary.
Bacon and Egg pie is delicious hot or cold. Cold, it goes well with tomatoes and a little mayonnaise.
One final, important point- Bacon and Egg pie is not quiche with a lid on. To even suggest that is slanderous. It’s far better than quiche.