Savory Onion and Bacon Pie
The island of Ithaca, steeped in ancient Greek culinary heritage, has maintained a rich tradition of savory pies that reflects both its Mediterranean roots and local agricultural bounty.
The island’s pie-making tradition reflects the Greek belief that food is meant to be shared and savored together, using ingredients preserved through time-honored farming and preparation methods.
This rustic French-style onion pie combines caramelized onions, crispy bacon, and creamy custard in a homemade wine pastry crust. Perfect for brunch, lunch, or a light dinner.
Ingredients
For the Pastry Crust:
- 500g plain flour
- 2g salt
- 125ml vegetable oil
- 125ml dry white wine
- 30-45ml cold water (as needed)
For the Filling:
- 8 large onions, thinly sliced into rings
- 4-5 slices bacon, chopped
- 400ml tin double cream or evaporated milk
- 2 large eggs
- 100g mixed cheese (Gruyère, cheddar, or Swiss work well)
- 1ml freshly grated nutmeg
- Salt and black pepper to taste
- 15g butter
Instructions
Prepare the Crust:
- In a large bowl, whisk together flour and salt.
- Make a well in the center and add oil, wine, and 2 tablespoons of water.
- Mix until dough comes together, adding more water if needed (15ml at a time).
- Knead briefly until smooth, wrap in cling film, and refrigerate for 30 minutes.
- Roll out dough and press into a 23cm pie tin or tart dish.
Make the Filling:
- Preheat oven to 190°C .
- In a large frying pan, cook chopped bacon over medium heat until lightly browned and crispy.
- Add butter to the pan with the bacon fat.
- Add sliced onions and cook, stirring occasionally, until softened and lightly caramelised (about 15-20 minutes).
- Remove from heat and let cool slightly.
- In a bowl, whisk together cream, eggs, nutmeg, salt, and pepper.
- Stir in the cheese and the cooled onion-bacon mixture.
Assemble and Bake:
- Pour the filling into the prepared crust.
- Bake for 45-60 minutes, until the custard is set and the top is golden brown.
- Let cool for 10 minutes before serving.
Serving Suggestions
Serve warm or at room temperature with a fresh green salad and crusty bread. This pie also makes excellent leftovers and can be reheated gently in the oven.
Prep Time: 45 minutes (plus chilling time)
Cook Time: 1 hour
Serves: 6-8 people
Sources
- Recipe by Maria Georgoula
