![\"Baking](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2016\/05\/Baking-with-ramps.jpg\")
<\/figure><\/div>\n\n\nIf you like savoury pies, like this quiche with Swiss chard<\/a>, you will love this bacon and egg pie. It is a breakfast pie like no other!<\/p>\n\n\n Ramps (also known as wild garlic) are protected in Quebec, not endangered. You can forage for ramps and pick them for your own personal use, but you can't sell them.<\/p>\n\n\n\n You can only pick a small percentage of a patch, leaving behind the rest. It's also best practice to leave behind the roots and most of the small wild garlic bulbs to ensure that the patches of ramps continue to grow back from year to year.<\/p>\n\n\n It takes 7 years for wild garlic to grow from seed. No wonder they are protected! It's illegal to sell them in Quebec because of this. Given the surge in popularity of ramps and factoring in the time it takes to grow from seed, it's obvious why the restrictions are in place.<\/p>\n\n\n\n You can use ramps to make pesto, just like you would with garlic scapes or other flavour greens. I made two jars of ramp pesto with my bouquet of ramps, one of which went into this breakfast pie.<\/p>\n\n\n This breakfast pie is an ode to the simple quintessential breakfast of bacon and eggs. This bacon and egg pie is not to be confused with\u00a0a quiche. When you cut into this, the difference is obvious: a slice of this pie reveals whole, perfectly hard-cooked eggs hidden beneath the top crust (top crusts are another thing that\u00a0quiches don't\u00a0have). Quiche filling is made from whisked eggs and milk (or cream if you want to make the best quiche ever!), and this egg pie is made with whole eggs that are cracked directly into the blind-baked crust.<\/p>\n\n\n\n If making pie crust from scratch scares you, be sure to check out my pie crust masterclass<\/a>, which includes video tutorials for making pie crust in the stand mixer, food processor, and by hand!<\/p>\n\n\n This bacon and egg pie is a labour of love, but I think that goes for most pies. It's not difficult, but it does take a little time and patience because there are quite a few more steps than the average cookie recipe. It's totally worth the extra time and effort.<\/p>\n\n\n\n I've made this pie twice:<\/p>\n\n\n\n This is the perfect breakfast, brunch or lunch pie. I think this bacon and egg pie would make an excellent picnic food because it holds together so well. It's easy to serve and tastes great warm or cold.<\/p>\n\n\n Inevitably, when you make a pie, you will be left with a pile of pie dough scraps. Gather them up and press them together to shape them into a disk and use them to make pie crust cookies<\/a>!<\/p>\n\n\n\n It doesn't take much, still, there are some tools to make pie<\/a> that will make the task a little easier!<\/p>\n\n\n\n If you want to top the pie with a lattice crust, here's a video to show you how to make a lattice pie crust:<\/p>\n\n\n\n![\"Ramps](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2016\/05\/Ramps.jpg\")
<\/figure><\/div>\n\n\nAbout ramps<\/h2>\n\n\n\n
![\"ramp](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2016\/05\/ramp-pesto.jpg\")
<\/figure><\/div>\n\n\n![\"Bacon](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2016\/05\/Decorative-pie-crust.jpg\")
<\/figure><\/div>\n\n\nBreakfast pie is not quiche<\/h2>\n\n\n\n
![\"Decorative](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2016\/05\/Decorative-pie-crust-after-baking.jpg\")
<\/figure><\/div>\n\n\n\n
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![\"Bacon](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2016\/05\/Bacon-egg-pie-with-ramp-pesto.jpg\")
<\/figure><\/div>\n\n\nWhat to do with pie dough scraps<\/h2>\n\n\n\n
A few helpful resources<\/h2>\n\n\n\n
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<\/a><\/p>\n\n\n\ud83d\udcd6 Recipe<\/h2>
![\"\"](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2016\/05\/Decorative-pie-crust-after-baking-360x360.jpg\")
<\/div>\n<\/div>\nBacon and Egg Pie<\/h2>\n