Sausage, Egg & Gruyere Pie

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Ready In: 45 mins

2 tablespoons - olive oil

1 - onion

8 oz - pork sausage meat

8 - eggs

6 tablespoons - milk

- salt and pepper

1 - red bell pepper (sweet pepper)

4 oz - Gruyere cheese

2 tablespoons - fresh flat-leaf parsley (chopped)

knob - butter

Peel and dice the onion. Heat the oil in a frying pan over medium heat and cook the onion for about 5-6 minutes, stirring occasionally, until it becomes translucent. Remove from the pan and set aside, then add the sausage meat to the same pan. Turn the heat up a little and cook for about 7-8 minutes to brown it, using a wooden spoon to break it up. Remove from the pan and set aside to cool.
Remove the seeds and dice the red pepper. Grate the cheese. Put the eggs, milk, 1 teaspoon of salt and a few twists of freshly-ground black pepper into a large bowl and whisk for 20-30 seconds until smooth. Add the red pepper, two-thirds of the Gruyere cheese and one tablespoon of the parsley, then stir in the onions and the meat (making sure the meat is not in lumps).
Lightly butter an 8" (20cm) baking dish. Pour the batter into the dish and sprinkle with the remaining cheese. Bake in a preheated moderate oven (Mk 7 - 425ºF - 220ºC) for 20 to 25 minutes or until golden brown. Cut the baked pie into wedges and sprinkle with the remaining parsley before serving.