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Bacon, egg and parmesan pie

Serves   8
Prep time: 20 mins
Cooking time: 45 mins

Bacon and egg pie is a kiwiana classic, and we’ve put our twist on this nostalgic recipe with some added herbs, garlic and sweet cherry tomatoes! Layers of beaten and whole eggs make for a delicious, flavoursome pie that the whole family will love. 

Bacon Egg Parmesan Pie




  • 2-3 sheets Pams flaky puff pastry, defrosted
  • 14-16 eggs
  • 2 cloves garlic, finely chopped 
  • ½ cup Pams Cream
  • ⅓ cup freshly grated parmesan
  • Handful fresh parsley leaves, roughly chopped 
  • 8 rashers streaky bacon, cut into large pieces 
  • ¼ brown onion, finely diced
  • ¼ cup cherry tomatoes, halved 


  1. Preheat your oven to 200 degrees celsius fan bake. Line a greased baking dish or cake tin with pastry, leaving enough overhang and pastry to create a lid.
  2. In a mixing bowl, whisk together 6 of the eggs with the cream, half of the parmesan, parsley, salt and pepper until well combined. Next, pour the beaten egg mixture into the pastry case. 
  3. Scatter the bacon pieces over the beaten egg, followed by the onion and cherry tomatoes. 
  4. Crack the remaining eggs over the surface, then season with pepper and sprinkle over the remaining parmesan. Top with a pastry lid, then brush any beaten egg coming through the pastry over the top and prick with a fork or knife. 
  5. Place into the oven and bake for 40-45 minutes, or until the pastry is golden brown and a skewer comes out clean when tested. Leave to cool before removing from the dish and slicing into portions. 


TIP: For an extra herby twist, add a mixture of herbs such as thyme, basil or rosemary to this pie for an added flavour boost!