Sausage, Egg & Gruyere Pie
Serves: to serve 4
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 mins
Ingredients
2 tablespoons - olive oil1 - 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
Directions
- 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.