Bacon and egg tart

Nici Wickes' bacon and egg tart recipe gives the good ol’ bacon and egg pie a run for its money! Be sure to serve with a good spicy chutney or relish

By Nici Wickes
  • 1 hr preparation
  • 30 mins cooking
  • Makes 1
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 2 sheets savoury shortcrust pasty
  • 1/2 cup crème fraîche
  • 1/4 cup cheese, grated
  • 1/4 cup soft herbs, such as chives, parsley and basil, chopped
  • 1/2 teaspoon sea salt
  • grind of black pepper
  • 8 free-range eggs
  • handful spinach or silverbeet, shredded
  • 8 - 10 streaky bacon rashers


  • 1
    Preheat oven to 180°C. Place an oven tray in to heat. Line a 25-30cm tart tin with the pastry. Prick all over with a fork and chill.
  • 2
    Mix the crème fraîche with the cheese, herbs and seasoning.
  • 3
    Cook the pastry case for 10-12 minutes until it starts to brown. Remove from the oven and spread the crème fraîche mixture over base.
  • 4
    Break the eggs into the pie, using a fork to break and swirl the yolks.
  • 5
    Sprinkle on the spinach, then add the bacon rashers.
  • 6
    Bake for 20-30 minutes or until the eggs are cooked and the pastry is golden.
  • 7
    Serve with a spicy chutney or relish.


Makes 25cm x 30cm tart. Use prosciutto instead of bacon for a saltier flavour or try flaked smoked salmon and add some dill to the crème fraîche.

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