Bacon and egg pie

Bacon and egg pesto pie with ramp pesto (also known as wild garlic pesto)

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A few weeks ago, my friend, Aimee (of the blog Simple Bites), invited a few of us over for a morning walk in the forest, followed by brunch. After a very hectic week, it was exactly what I needed: an opportunity to drive away and leave everything behind. Even if I was putting everything on pause just for half a day, it was enough. Plus it gave me the opportunity to catch up with friends and hear what everybody is working on, share our struggles and our wins too! I feel like, as I trudge forward with my career (can we call it a career yet?), time with friends is crucial and always inspiring. I just hope that I have as much to offer them as they have to offer me…

Ramps | Kitchen Heals Soul

It was muggy and humid when we got together. On our morning walk, we foraged for ramps to flavour a big batch of scrambled eggs that were laid by Aimee’s hens and carefully collected by her daughter. We also collected a few greens and edible wild flowers along the way for a salad just before it started to rain. Perfect timing! Aimee also made some of her cheesy gougères (if you want the recipe, I highly recommend buying her book, Brown Eggs & Jam Jars, available on Amazon) and some homemade bacon too. Mayssam (Will Travel for Food) brought some local fiddleheads for us to enjoy because the season is so short. Christelle (Christelle is Flabbergasting) provided a selection of Quebec cheeses (around here, most every meal includes a little cheese), and Kerrie (Ptite Cuisine) shared a few of her beautiful homemade soda breads to tie it all together. I took the opportunity to bring over this chocolate marble cake for dessert. It’s from a recipe that I blogged about ages ago but hadn’t made since (let’s call it quality control because I figured it was a good time to see if an old recipe from the blog is as good as I remember it—thankfully it was!).

ramp pesto | Kitchen Heals Soul

A morning spent in the forest with Aimee is downright educational for somebody like me, who lives in the city and knows nothing about foraging. I learned that ramps (also known as wild garlic) are protected in Quebec, not endangered, meaning that you can forage for ramps and pick them for your own personal use, but you can only pick a small percentage of a patch, leaving behind the rest. It’s also best practice to leave behind the roots and most of the small wild garlic bulbs to ensure that the patches of ramps continue to grow back from year to year. Turns out it takes 7 years for wild garlic to grow from seed. No wonder they are protected! It’s illegal to sell them in Quebec because of this. Given the surge in popularity of ramps and factoring the time it takes to grow from seed, it’s obvious why the restrictions are in place.

Bacon and egg pie with decorative pesto pie crust | Kitchen Heals Soul

With the ramps that I picked that morning, I made this fancy lunch pie because when a friend sends you home with a gorgeous bouquet of freshly-picked ramps, you simply MUST take the time to make something special with it all. I made two batches of pesto with my bouquet of ramps. The first batch went into this pie, and the second was stirred into a big bowl of potatoes roasted on the BBQ that I ate with my parents.

This is a bacon and egg pie, not to be confused with a quiche. Bacon-and-egg pie and quiche are not at all the same thing, except that they are both pies and that they both have eggs. When you cut into this bacon and egg pie, the difference is obvious: a slice of this pie reveals whole, perfectly hard-cooked eggs hidden beneath the top crust (top crusts are another thing that quiches don’t have). Quiche filling is made from whisked eggs and milk (or cream if you want to make the best quiche ever!), and this egg pie is made with whole eggs that are cracked directly into the blind-baked crust. See? Very different.

Decorative pie crust after baking | Kitchen Heals Soul

This bacon and egg pie is a labour of love, but I think that goes for most pies. It’s not difficult, but it does take a little time and patience because there are quite a few more steps than the average cookie recipe. It’s totally worth the extra time and effort. I’ve made this pie twice, the first time with lardons and almost exactly as written by Melissa Clark (you can find her on Twitter) on the NY Times Cooking site. This second time, I modified the recipe ever so slightly. I used my own pie dough recipe with less butter and more water, and opted for chopped pancetta as my “bacon of choice” and instead of spicy ketchup, I incorporated this wild garlic pesto. This is the perfect brunch or lunch pie. I think this bacon and egg pie would make an excellent picnic food because it holds together so well. It’s easy to serve and tastes great warm or cold.

Bacon & egg pie with ramp pesto | Kitchen Heals Soul


A few helpful resources:

  • Pie plates: I like to use dark metal pie plates, similar to this one found on Amazon
  • Mini food processor: I’ve been using this KitchenAid food processor for over 5 years. It works well and you can order it from Amazon
  • Stand mixer: the 5 quart Artisan stand mixer from Kitchenaid available on Amazon
  • Ceramic pie weights (or you can use dried beans): Amazon
  • Rolling pin: I prefer the French-style rolling pin with tapered edges personally, like this one on Amazon

If you want to top the pie with a lattice crust, here’s a video to show you how to make a lattice pie crust:

Print Pin
4.67 from 3 votes

Bacon and egg pie

This bacon and egg pie is breakfast in the form of a pie. It's got the classic breakfast stapes, bacon and eggs, baked between two crusts, flavoured with wild garlic (ramp) pesto. What's not to love?
Course Main
Cuisine American
Keyword bacon and egg pie
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 8 slices
Calories 681kcal
Author Janice


Artisan mixer
metal pie plate
Mini processor
Rolling pin


For the double crust pie dough

  • 312 grams ( cups) all-purpose flour
  • 5 mL (1 tsp) Diamond Crystal fine kosher salt
  • 173 grams (¾ cup) unsalted butter cold and cut into cubes
  • 105 mL (7 tbsp) cold water

For the ramp pesto

  • 1 (1 ) bunch ramps 10-12, chopped (I used the leaves/stems only and left the bulbs in the ground
  • 80 grams (½ cup) toasted Spanish pine nuts
  • 25 grams (½ cup) grated parmigiano Regiano
  • 83 mL ( cup) olive oil
  • Salt & freshly cracked pepper

Bacon and egg filling

  • 175 grams (6 oz) pancetta cut into small pieces
  • 8 (8 ) large eggs
  • 75 mL (5 tbsp) whipping cream (35 % fat)
  • 60 mL (3 tbsp) homemade ramp pesto plus optional 4 tbsp extra for the top crust


To make the double crust pie dough

  • In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour and salt.
  • Drop the cold cubes of butter into the bowl and mix them in for 60 to 90 seconds to form a coarse crumbly mixture.
  • Drizzle the water into the bowl with the mixer running on low and continue to stir until a shaggy dough forms. Press it and shape into two disks and wrap with plastic wrap to chill in the fridge for 1 hour.

To make the pesto

  • Place the ramps, pine nuts, and cheese in a small food processor or mini chop (I like mine from KitchenAid available on Amazon). Purée everything together until the mixture is fairly fine. With the processor running, drizzle in the olive oil. Taste and adjust the pesto with salt and pepper. You might want to use more oil for a looser pesto. Use right away or store in a jar in the fridge.

To bake the pie

  • Roll out one disk of dough so that it is about an inch larger all around than the top of the pie plate (so really, the diameter of the dough should be 2 inches bigger). Transfer the rolled dough to the pie plate and fit it into the corners and edges really well. Trim and tuck under the edges as necessary. Chill the unbaked pie for 30 minutes.
  • Meanwhile preheat the oven to 375ºF.
  • While your pie crust is chilling, cook the chopped pancetta in a skillet. Transfer to a small bowl and let cool.
  • Just before blind-baking the pie crust, dock the crust with a fork, then place a sheet of parchment over the pie dough and fill with beans. Blind bake the pie as is for about 15 to 20 minutes, then carefully lift off the parchment and beans, then bake for another 5 to 10 minutes until the pie looks dry and just begins to colour.
  • Take the pie plate out of the oven. Increase the oven temperature to 400ºF.
  • Spoon the cooked pancetta over the blind-baked pie crust.
  • Crack the 8 eggs over top. Season with salt and pepper.
  • In a small bowl, whisk together the heavy cream and 3 tbsp of the pesto. Poor this over the seasoned eggs.
  • Set this aside while you roll out the top crust to about 1/8 inch thick. Smear with pesto, about 4 tablespoons, if using (see note below). Cut into 1/2 inch strips. Working with 1 strip at a time, lift and twirl it from end to end, then twirl it in the centre of the pie, working from middle to outer edge in a spiral patter, gently tucking one end under the next strange ever slightly to hide the ends.
  • Bake the pie for a good 45 minutes at 400ºF. The crust should be a deep golden brown.


The pesto brushed onto the strips of top crust before baking get very dark in the oven because the baking time is quite long in order to properly bake the crust. If this isn't something you want, simply spiral plain strips of dough on top of the pie and brush the crust with pesto as soon as you pull it out of the oven.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 681kcal


Special thanks to Aimee of Simple Bites for sharing a bunch of ramps with me.
Please note this post contains affiliate links.

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16 Responses to Bacon and egg pie

  1. Vicky Chin May 27, 2016 at 1:49 PM #

    I started walking along the dyke once a week for couple of hours with my friend who has been sick for over three years and just starting to gain her health back. I feel we all need to take some time to go outdoors, talk with friends, do things we love besides work and looking after the family. It’s so important for our physical and mental health.
    I love the way you made the crust top, it looks fantastic! My kids love bacon (but who doesn’t? ), will definitely try this!

    • Janice May 30, 2016 at 3:51 PM #

      Vicky, I think you will love this pie. And by all means, make it with a simple traditional top crust with just a few vents (I did that the 1st time) and it’s great! I hope you do get to try this version, or the original from NYTimes. The eggs cook so perfectly in the pie. It’s really great!
      P.S. I think we should all take the time to walk a little each day. It really is amazing how it changes how we feel, as you mentioned!

  2. Laura @ The Bluenose Baker May 27, 2016 at 3:50 PM #

    This looks really interesting! I’ve never had a bacon and egg pie before but it certainly sounds good. I love recipes that incorporate local ingredients!

    • Janice May 30, 2016 at 3:55 PM #

      It’s such a great pie recipe and I can imagine so many great variations, like for those instances when we don’t have wild garlic to make pesto 😉 I hope you get to try it someday soon!

  3. Cristina @ I Say Nomato May 27, 2016 at 4:19 PM #

    That sounds like a wonderful walk! I have a friend that’s also a ‘forager’, and it’s always interesting to see what she finds in the woods. This pie looks so delicious, all those flavours together must be so delicious!

    • Janice May 30, 2016 at 3:56 PM #

      I love hanging out with Aimee because I learn so much from her. It really is amazing all that you can find on a hike in the woods that can turn into pesto, salads, etc.

  4. Shareba May 27, 2016 at 4:28 PM #

    Your pie turned out great Janice! I didn’t know that ramps are protected, but that totally makes sense. I’m glad you were able to have a fun day out 🙂

    • Janice May 30, 2016 at 3:58 PM #

      Thanks! Apparently in Ontario, ramps aren’t protected. And it seems to me, I’ve seen a few people posting pics on IG of ramps sold at the markets in Ontario. Weird, eh?! We aren’t allowed to sell them here. The most we can do is trade them.

  5. Sean May 27, 2016 at 11:03 PM #

    Janice, every time I come here, I’m blown away by your skill, dedication, and presentation. This looks INCREDIBLE. I’m so glad you got to cook with ramps (I didn’t blog when I lived in Montreal, but now I wish I’d had a chance to use them) – though it is sad (but understandable) that they need protecting. These ‘tragedy of the commons’ situations are sadly common when it comes to wild foods. I’m glad you covered the issue.

    The pastry work on top of the pie is simply perfect (I’m amazed at how many presentations you come up with), and the flavours are undoubtedly perfect. Here’s to pie for breakfast!

    • Janice May 30, 2016 at 4:01 PM #

      Thank you so much, Sean. I was a little worried about the top crust. I debated for days about if I should attempt the spiral because I was worried the bake time is too short and I was also worried that it simply wouldn’t turn out well. It’s amazing what you can do just by trying, right? Even if it’s scary 😉

      I find the food trends aren’t helping us out with the ramps. They are super popular now, whereas in the ’80s, I don’t think anybody talked about them! I can see how popularity would lead to overpicking and extinction, especially since they take so long to grow… I gather in Ontario, they aren’t as severely regulated. Weird!

  6. Jenni August 11, 2016 at 4:13 PM #

    Beautiful, Janice! <3

  7. mamta balani May 7, 2017 at 7:17 AM #

    When my kid saw the image of your recipe she just is behind me to make this today only. Hope it will goes nice.

  8. pawan kumar August 19, 2017 at 7:43 AM #

    delicious taste


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