Egg Potato and Bacon Pie

Ingredients (serves 6)

• 300g desiree potatoes, unpeeled, cut into 2cm thick wedges
• 200g short rindless bacon rashers, excess fat trimmed
• 2 small garlic cloves, finely chopped
• 1/2 cup lightly packed, roughly chopped fresh continental parsley
• 6 eggs
• 125ml (1/2 cup) milk
• 70g (2/3 cup) finely grated parmesan
• 1 1/2 tbs Dijon mustard
• Salt & ground black pepper

Method

1. Preheat oven to 180°C. Line the base and side of a round 20cm cake pan with non-stick baking paper.
2. Place the potatoes in a medium saucepan and cover with plenty of cold water. Bring to the boil over high heat. Reduce heat to medium-high and cook, uncovered, for 6-8 minutes or until the potatoes are almost tender. (See microwave tip). Drain.
3. Meanwhile, heat a large frying pan over medium heat. Add the bacon and garlic, and cook, stirring occasionally, for 3 minutes. Remove from the heat and gently stir in the potatoes. Set aside for 3 minutes to cool slightly. Add the parsley and stir gently to combine.
4. Spoon the potato mixture evenly into the lined pan. Whisk the eggs, milk, parmesan and mustard together in a medium jug. Season with salt and pepper, then pour over the potato mixture.
5. Place the pie on the middle shelf of preheated oven and bake for 40-45 minutes or until the centre is cooked and firm to the touch. Transport the pie in the pan or set aside for 5 minutes before removing from the pan. Turn onto a serving plate and carefully turn right-way up. Serve the pie warm or at room temperature, cut into wedges.