Potato, Bacon and Spinach Pie

 

2 teaspoons oil

1 medium onion finely chopped

6 bacon rashers, chopped

1 x 283g pkt frozen spinach, thawed

8 eggs

2 - 3 teaspoons Dijon mustard

1 - 2 cloves garlic, chopped or finely grated

1/4 cup cream

3 medium desiree potatoes, peeled & coarsely grated. Place on clean cloth and squeeze excess moisture from potato

1 cup grated cheese

Freshly ground pepper to taste

Ground sea salt to taste

Method: Using a pastry brush, coat some extra oil thinly over 8-cup pie dish. Heat remaining 2 teaspoons of oil in a large pan. Add onion, garlic and bacon. Cook, stirring until onion is soft. Drain on absorbent paper. Cool.

Squeeze excess water from spinach. Whisk eggs, mustard and cream in a large bowl until combined. Stir in spinach, potatoes, cheese & bacon mixture. Season with salt and pepper. Pour mixture into prepared dish.

Cook in a moderate oven, 180° C, for about 45 minutes or until lightly browned and firm to touch. Stand for 10 minutes before serving.

Serves 4-6

Hint: