• Partnered with
  • Serves 4
  • 40 mins prep
  • 30 mins cook

Breakfast pie with bacon, tomato and basil pesto

Breakfast pie

Pie...for breakfast?! Nadia Lim transforms a Kiwi favourite into a delicious brunch dish with this breakfast pie recipe. Fill with bacon, mushrooms, tomatoes, and pesto and serve warm with chutney


  • 1 large square sheet shortcrust pastry (about 250-300g) - see recipe tips
  • oil for frying
  • 200 g bacon (eg streaky, middle eye, shoulder) - see recipe tips
  • 1 onion, finely chopped
  • 150 g mushrooms (eg portobello or button), sliced - see recipe tip
  • 150-200g sour cream
  • 1/4 cup milk
  • 5 eggs
  • 1/2 cup parmesan, finely grated, plus a little extra
  • 1 tbsp fresh thyme, chopped (or ½ tsp dried thyme)
  • 250 g punnet cherry tomatoes, cut in half
  • 1/4 cup parsley pesto or basil pesto (or you could even use a tomato or fruit chutney)
  • milk or beaten egg to glaze


  1. Preheat oven to 200°C.
  2. Roll out pastry on a lightly floured surface until big enough to line a 28cm pie dish with the pastry overhanging the edges a little. Line dish with pastry but don’t trim the edges – the overhangs will be folded over the pie later (so it’s nice and rustic and we don’t waste any pastry).
  3. Heat a drizzle of oil in a large frying pan on medium heat. Cook bacon for a few minutes, then add onion and cook for a further 4-5 minutes until soft. Scrape out and set aside.
  4. Add another drizzle of oil to frying pan and cook sliced mushrooms for about 5 minutes until soft and all the moisture from the mushrooms has evaporated (the less moisture in the pan, the better).
  5. Whisk sour cream with half the milk until smooth, then whisk in remaining milk, then eggs, parmesan, thyme, a good pinch of salt and freshly ground black pepper. Whisk until smooth.
  6. Scatter bacon, onion and mushrooms over pastry. Pour egg mixture on top. Arrange cherry tomatoes (cut-side up) over surface, dot with pesto and sprinkle with extra parmesan. Fold over any overhanging pastry and brush pastry with a little milk or beaten egg.
  7. Bake in the oven for about 30 minutes or until pastry is golden and filling is just set. Allow to sit in the pie dish for at least 15 minutes before cutting.
  8. Serve with a leafy green salad and avocado with some chutney (or good old tomato sauce) on the side.
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