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Egg, potato and bacon pie
Egg, potato and bacon pie
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulge in our budget-friendly egg, potato and bacon pie for a scrumptious family feast.
Ingredients:
  • 300g desiree potatoes, unpeeled, cut into 2cm thick wedges
  • 200g short rindless bacon rashers, excess fat trimmed
  • 2 small garlic cloves, finely chopped
  • 125.00 ml fresh continental parsley, lightly packed, roughly chopped
  • 6 eggs
  • 125ml (1/2 cup) milk
  • 70g (2/3 cup) parmesan, finely grated
  • 35.10 gm Dijon mustard
  • Salt & ground black pepper
Instructions:
  • Preheat your oven to 180°C and line a 20cm round cake pan with non-stick baking paper on both the base and sides.
  • In a medium saucepan, submerge the potatoes in cold water and bring to a boil over high heat. Reduce to medium-high heat and simmer uncovered for 6-8 minutes until the potatoes are almost tender. Drain well.
  • Heat a large frying pan over medium heat. Cook bacon and garlic for 3 minutes, stirring occasionally. Remove from heat, add potatoes, and let cool for 3 minutes. Stir in parsley until combined.
  • Evenly distribute the potato mixture in the lined pan. Combine eggs, milk, parmesan, and mustard in a medium jug, season with salt and pepper, then pour over the potato mixture.
  • Bake the pie on the middle oven shelf for 40-45 minutes until the center is cooked and firm. Let it sit in the pan for 5 minutes before transferring to a serving plate. Serve warm or at room temperature, cut into wedges.

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