Bacon & Egg Pie

• shortcrust pastry
• 6 slices lean bacon
• 2 large potatoes, finely sliced
• 3 -4 large eggs
• salt & pepper
• milk

1. Line a shallow quiche tin with some of the pastry (reserve some for the lid) Grill the rashers of bacon.
2. Remove rind (and fat if you prefer) cut into bite size pieces and spread over the base of the pie.
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. Lightly beat 3 or four eggs Season and pour over the filling.
5. Place the pastry lid on top.
6. seal the edges and brush with a little milk.
7. Bake at 200C for 15 minutes to set the pastry then reduce the heat to 180C for 45 minutes or until golden.
8. Variations: You can use chopped boiled eggs if you prefer.
9. If you dont eat bacon, saute a sliced onion and add some minced beef; saute until cooked and season well.

shortcrust pastry, lean bacon, potatoes, eggs, salt, milk

Taken from www.food.com/recipe/bacon-egg-pie-36791 (may not work)