EGG, BACON AND POTATO PIE

 

 This is an easy dinner to make for the busy mom or dad after work or on the weekend.

Use a ready-to-make pie crust that will make the dish even faster.

 

the filling

6 small new potatoes thickly sliced

one medium white onion  halved from root to tip and then thinly sliced

4 or 5 slices of bacon  diced

250ml single cream

4 large free-range eggs

salt and pepper and fresh herbs

 

Boil the potato slices in water for five minutes. five minutes, until it's barely tender. Put aside after draining.

 

In a skillet, melt some butter and olive oil and sauté the onions till tender.  On medium to low heat, this should take around eight minutes to complete. Turn increase the heat slightly and add the par-boiled potatoes.  Stir in the spice and herbs and continue to cook for a few minutes, until the veggies are slightly brown around the edges.  Toss them periodically to keep them from burning. Sauté the bacon until crispy in a separate skillet, then incorporate it into the potato and onion mixture. After that, let aside to cool somewhat.

In a mixing dish, combine the eggs and cream; season with salt and pepper.

Preheat the oven to 170°C and grease a pie dish.

Flour your work area and roll out the base dough, then line the pie plate with it. Do the same with top dough.

 

Gently stir the bacon, egg, and potato mixture into the egg and cream mixture before pouring it all into the pie.  Place the pastry lid (if used) on top and brush with a little beaten egg and milk.

 

Bake the crust for forty minutes at a time or until golden and fluffy.  Set the dish aside to cool completely.  When ready to serve cut your pie into nice size wedges.