Bacon & Egg Pie

1. 1

   Line a shallow quiche tin with some of the pastry (reserve some for the lid) Grill the rashers of bacon.

2. 2

   Remove rind (and fat if you prefer) cut into bite size pieces and spread over the base of the pie.

3. 3

   Saute the thinly sliced potatoes, spread those over the bacon, season with pepper but very little salt (as the bacon may be salty).

4. 4

   Lightly beat 3 or four eggs Season and pour over the filling.

5. 5

   Place the pastry lid on top.

6. 6

   seal the edges and brush with a little milk.

7. 7

   Bake at 200C for 15 minutes to set the pastry then reduce the heat to 180C for 45 minutes or until golden.

8. 8

   Variations: You can use chopped boiled eggs if you prefer.

9. 9

   If you dont eat bacon, saute a sliced onion and add some minced beef; saute until cooked and season well.

No additional tips available.