Bacon and Egg Pie
Ingredients
* Shortcrust Pastry
* 6 slices lean bacon
* 2 large potatoes, finely sliced
* 3 to 4 large eggs
* salt & pepper to taste
* milk
Method
Line a shallow quiche tin with some of the pastry (reserve some for the pir top). Grill the rashers of bacon. Remove rind (and fat if you prefer) cut into bite size pieces and spread over the base of the pie. Sauté the thinly sliced potatoes, spread those over the bacon, season with pepper but very little salt (as the bacon may be salty). Lightly beat 3 or four eggs Season and pour over the filling. Place the pastry lid on top. Seal the edges and brush with a little milk. Bake at 200 degrees C for 15 minutes to set the pastry, then reduce the heat to 180 degrees C for 45 minutes or until a golden brown.
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