Nadia Lim Bacon and Egg Pie: Step-by-Step Recipe and Tips

Few things say “Kiwi gathering” quite like a bacon and egg pie. Whether it’s a weekend brunch, a beach picnic, or a rugby match spread, this golden pastry favourite has a loyal following. Nadia Lim’s version takes the classic and adds a few clever twists — mushrooms, herbs, and a dollop of pesto — while keeping the technique simple enough for a weekday oven. In this guide, you’ll get the exact steps from her kitchen, plus answers to the questions that keep home bakers searching for a crispier bottom and a better filling.

Prep time: 15 minutes ·
Cook time: 45 minutes ·
Servings: 6 ·
Key ingredient: Bacon, eggs, shortcrust pastry ·
Popular variation: Mushroom and cheese

How to make the perfect bacon and egg pie?

Nadia Lim’s step-by-step method

• Preheat the oven to 200°C. (Nadia Lim, New Zealand chef and cookbook author)
• Roll out shortcrust pastry large enough to line a 28cm pie dish, leaving the edges overhanging. (Nadia Lim)
• Cook bacon in a frying pan until partially done, then add onion and cook for 4–5 minutes until soft. (Nadia Lim)
• Cook mushrooms separately, letting all moisture evaporate completely. (Nadia Lim)
• Whisk sour cream with half the milk, then add remaining milk, eggs, parmesan, thyme, salt, and pepper. (Nadia Lim)
• Layer the bacon, onion, and mushrooms in the pastry case. Pour the egg mixture over the top.
• Top with cherry tomatoes, dollops of pesto, and extra parmesan. Fold the overhanging pastry edges over the filling. (Nadia Lim)
• Brush the pastry with milk or beaten egg. Bake for about 30 minutes until the pastry is golden and the filling is just set. (Nadia Lim)
• Let the pie rest in the dish for at least 15 minutes before slicing. (Nadia Lim)

Key ingredients and ratios

Five key components make up the pie: pastry, bacon, eggs, milk/cream, and flavourings. Nadia Lim uses 6–8 eggs for a 28cm dish, 200g of bacon, and a mixture of milk and sour cream for richness. The addition of parmesan and thyme is her signature. Edmonds Cooking (trusted New Zealand baking brand) uses a simpler ratio – 4 eggs, ½ cup milk – but Nadia’s version is creamier because of the sour cream.

The implication: the fat content in the dairy and the cheese helps the eggs stay tender, not rubbery, even after a full bake.

Baking time and temperature tips

• Nadia Lim bakes at 200°C for around 30 minutes. (Nadia Lim)
• Dish magazine (NZ food publication) places the pie in the bottom third of the oven and bakes for about 50 minutes, covering with foil if needed.
• Shared Kitchen (NZ recipe blog) recommends baking the pie straight from the fridge and putting a baking tray on the rack below to add bottom heat.

Do you put milk in bacon and egg pie?

Standard practice with milk or cream

Most New Zealand bacon and egg pie recipes include a splash of milk or cream. Nadia Lim’s recipe uses ½ cup of milk plus ¼ cup of sour cream, giving a silky, lightly tangy custard. (Nadia Lim) Edmonds Cooking uses ½ cup of milk alone. The dairy thins the eggs enough to create a smooth, pourable mixture that seeps between the bacon layers.

Effect on texture and flavour

Adding milk or cream makes the filling feel richer and more custard-like. Too much liquid, however, is a common cause of a soggy base. Nadia Lim’s method of whisking the sour cream with half the milk first helps emulsify the fat, which reduces the risk of separation. (Nadia Lim) The result: a filling that holds together when cut, rather than weeping liquid.

Dairy-free alternatives

For those avoiding dairy, you can substitute the milk with unsweetened oat milk or almond milk, and replace the sour cream with a dairy-free yoghurt or coconut cream. The texture will be slightly less firm, and the flavour less rich, but the pie will still set. The key is to reduce the total liquid volume – start with ⅓ cup of alternative milk instead of ½ cup, because plant-based milks are thinner and can make the filling watery.

The pattern: dairy adds fat and structure. Without it, you need to compensate with a longer baking time or a thicker egg mixture (more eggs per volume of liquid).

What else can you put in a bacon and egg pie?

Mushrooms and herbs

Nadia Lim’s recipe includes mushrooms cooked until dry, thyme, and parsley. The mushrooms add an earthy depth that pairs well with bacon. (Nadia Lim) Always cook mushrooms first to expel their moisture – otherwise they will release water into the pie during baking, causing sogginess.

Cheese variations

Cheddar, parmesan, feta, or mozzarella all work. Nadia Lim uses parmesan for its salty, umami punch. New World (NZ supermarket chain) suggests adding grated tasty cheese to the filling. The cheese not only adds flavour but also helps bind the eggs, giving a firmer slice.

Tomato and pesto twist

Nadia Lim tops her pie with cherry tomatoes and dollops of pesto before folding the pastry edges. (Nadia Lim) The tomatoes burst during baking, adding acidity, and the pesto brings a hit of basil and garlic. For a non-Nadia variation, try sun-dried tomatoes instead – they have less moisture and a concentrated flavour.

Sweetcorn and spring onion

A popular addition in many Kiwi kitchens is sweetcorn and spring onion. The corn adds a pop of sweetness, while spring onion gives a mild onion kick. If using canned or frozen corn, drain it well and pat it dry to avoid adding extra liquid. This combination works especially well with a puff pastry casing.

The pattern: the more fillings you add, the more moisture you introduce. Every vegetable should be pre-cooked or dried to keep the base crisp. The best bacon and egg pies are packed with flavour but not with water.

Why is the bottom of my bacon and egg pie soggy?

Common causes: unbaked pastry, wet fillings, low oven temp

• Unbaked pastry base: If you don’t blind-bake or pre-bake the pastry, the raw dough will absorb egg liquid and stay soft.
• Wet fillings: Bacon, mushrooms, onions, and tomatoes all release moisture when cooked. If not pre-cooked and drained, that water ends up in the pastry.
• Low oven temperature: A gentle bake (e.g., 160°C) allows the liquid to pool before the pastry has a chance to set. A hotter oven, like 200°C, creates steam and crisps the base faster. (Nadia Lim)
• No steam vent: Edmonds Cooking advises making 2–3 slits in the top pastry to let steam escape. Shared Kitchen recommends a hole in the centre.

Fix: blind baking and pre-cooking fillings

To avoid a soggy bottom, line the pie dish with pastry, prick the base with a fork, and blind-bake for 10–12 minutes at 200°C with pie weights or dried beans. New World (NZ supermarket chain) chills the pastry base for 30 minutes after pricking, which helps the fat set and reduces shrinkage. Pre-cook bacon, onions, mushrooms, and any moist vegetables, then drain off all fat and liquid before layering.

Nadia Lim’s method to avoid this

Nadia Lim’s recipe does not explicitly call for blind-baking, but she compensates in two ways: (1) she cooks the mushrooms until all moisture is gone, and (2) she uses a relatively high oven temperature (200°C) and a short bake time (30 minutes). (Nadia Lim) The overhanging pastry edge also helps – it creates a thicker rim that can hold steam without the base going soggy. For extra insurance, follow Shared Kitchen’s tip: place a baking tray on the oven rack below the pie to radiate extra bottom heat.

How to make the best bacon and egg pie?

Comparison of popular NZ recipes

Five minutes of browsing New Zealand food sites reveals three dominant styles. The table below shows the key differences.

The pattern: the best pies use either blind-baked shortcrust or a puff pastry top that puffs up and stays crisp. Nadia Lim’s method is the fastest and most forgiving for beginners, while Annabel Langbein’s version is richer and more elaborate.

Tips from Nadia Lim, Annabel Langbein, Chelsea Winter

• Nadia Lim: “Less moisture in the pan is better” – cook mushrooms until dry. (Nadia Lim)
• Annabel Langbein: “For a crisp base, blind-bake the pastry for 10 minutes with baking paper and weights.” (Annabel Langbein, NZ cookbook author)
• Chelsea Winter: “Don’t skimp on the cheese – it adds moisture and flavour, but also helps the eggs set.” (Chelsea Winter, NZ food writer)

Secret to a golden top and crisp base

Two elements separate a good pie from a great one: a shiny, golden crust and a base that holds its shape. Nadia Lim brushes the folded pastry with milk or beaten egg – that’s the golden top. For the crisp base, the combination of a preheated baking tray, chilling the pastry before baking, and using a hot oven (200°C) is the most reliable method. Shared Kitchen also recommends baking the pie straight from the fridge: the cold pastry hits the hot oven and creates a sudden steam burst that fluffs the layers before the filling seeps in.

Confirmed facts vs. what’s still unclear

What the experts say

“Less moisture in the pan is better – cook the mushrooms until all the water has evaporated before adding them to the pie.”

— Nadia Lim, New Zealand chef and cookbook author, in her breakfast pie recipe on Nadia Lim’s website

“The Kiwi As Bacon & Egg Pie is a crowd-pleaser – we love it with a side of tomato sauce and a cold beer.”

— My Food Bag, New Zealand meal-kit company, in their blog post on My Food Bag blog

“For the best results, bake the pie straight from the fridge and place a baking tray on the oven rack below to add bottom heat.”

— Shared Kitchen, New Zealand recipe blog, in their best-ever bacon and egg pie recipe on Shared Kitchen

For the New Zealand home cook who wants a reliable, crowd-pleasing pie with a crisp base and a flavourful filling, the Nadia Lim method is the safest starting point. The choice is clear: either invest the extra 15 minutes in blind-baking and pre-cooking your fillings, or accept a doughy bottom. With the techniques in this guide – dry mushrooms, hot oven, chilled pastry, and a steam vent – you’ll never serve a soggy bacon and egg pie again.

Frequently asked questions

Related reading

• Easy 4-Ingredient Scones Recipe – Quick & Fluffy – another classic NZ bake that’s perfect for brunch.
• The Best Chocolate Chip Cookie Recipe – Easy, Soft & Chewy – a sweet treat to bake alongside your pie.