Gluten-free egg, bacon and parmesan pies

Hot, savoury and tasty egg, bacon and parmesan pies make a great lunch or after-school snack. They're also great for popping in lunch boxes the following day.

  • 50 mins cooking plus chilling
  • Makes 6
  • Print


  • 3 gluten-free rindless bacon rashers
  • 1 small onion, finely chopped
  • 4 eggs
  • 1/4 cup cream
  • 1/4 cup finely grated parmesan cheese
  • 1 tbsp finely chopped fresh chives
Gluten-free pastry
  • 150 g butter, cold, chopped
  • 1 cup rice flour
  • 1/4 cup cornflour
  • 1 tbsp coconut flour
  • 1/4 cup finely grated parmesan cheese
  • 2 tbsp cold water


  • 1
    Make Gluten-free pastry (see below).
  • 2
    Preheat oven to 210°C. Grease a 6-hole Texas muffin pan.
  • 3
    Roll pastry until 5mm thick; cut into 6 x 11cm rounds. Press into pan holes; prick bases with a fork.
  • 4
    Bake for 10 minutes or until lightly browned. Reduce oven to 190°C.
  • 5
    Finely chop bacon and fry with onion until soft. Divide into pastry cases.
  • 6
    Whisk eggs and cream, stir in cheese and chives; pour into cases. Bake for 25 minutes or until set.
Gluten-free pastry
  • 7
    Process butter, flours and cheese. Add enough of the water to make ingredients come together. Cover; refrigerate for 30 minutes.


The pies can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.