Bacon Eggs and Spinach Pies
  • 12 streaky bacon rashers, rind removed
  • 6 eggs
  • 250mls low fat crème fraîche
  • 2 tablesp. chopped flatleaf parsley
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper
  • 50g spinach, washed and thinly sliced
  • 25g mature cheddar cheese, grated
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Bacon, Egg & Spinach Pies

A really tasty breakfast dish but with when served with crusty bread, or potato wedges and salad makes a great lunch or dinner.

Serves 4
Cooking time: 25 minutes
To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F).

Grease 4 x 12cm round ovenproof dishes or a 26cm quiche dish.  Line the base and sides with the rashers.  (Loose bottom tins are not suitable as the mixture will leak out.)  Whisk together the eggs, crème fraîche, parsley, cayenne pepper, salt and pepper.

Divide the spinach between the four dishes or spread it over the base of the quiche dish,  then pour in the egg mixture.   Sprinkle the cheese on top.  Bake for 20 minutes until the bacon is crispy and the egg filling is just set. Serve immediately with crusty bread and salad.

Serving Suggestions

Serve with crusty bread or potato wedges and salad to make a great lunch or dinner.


Only the Bord Bia Quality Mark ensures food is independently checked so you know it is  produced to Bord Bia’s highest quality standards and where it comes from.

Nutritional Analysis Per Serving

Protein: 29g 

Carbohydrates: 32g 

Fat: 34g 

Iron: 2.8mg 

Energy: 545kcal 

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