Egg, Bacon and Asparagus Pie


  • 12 eggs
  • 8 bacon rashers – short cut, chopped
  • 2 leeks, chopped
  • 2 cloves garlic, chopped
  • 1 bunch asparagus
  • ½ cup milk
  • 80g good quality puff pastry
  • ¼ cup parsley
  • 2 tsp chives
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  1. Preheat oven to 180°C. Lightly spray a pie dish with oil and line the dish with puff pastry.
  2. In a fry pan, add a knob of butter and add leeks, garlic, bacon and fry until golden brown. Let cool slightly then add half to the pie dish.
  3. Take the asparagus and chop in half and place on top of the leek mixture. Carefully crack 6 eggs on top of the asparagus and leek.
  4. Crack the remaining eggs into a small bowl and add milk. Season with salt and pepper and pour over the eggs and leeks. Add chopped parsley, chives and the remaining leek mixture.
  5. Brush the edges of the pastry with a little milk and place the remaining puff pastry over the top, crimping the edges all the way around. Trim the pastry with a knife and brush the pastry with some milk.
  6. Place into the oven for 45 minutes or until the top is golden brown.

Recipe and Photography by Adeline & Lumiere


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