Ingredients: 
4 bacon rashers, rindless and chopped
2 sheets frozen puff pastry, thawed
10 free range eggs, & 1 extra egg, beaten
100ml full cream milk
¼ cup flat parsley leaves, chopped
¼ tsp nutmeg, grated
Salt & pepper to taste
METHOD: 
Preheat the oven to 190C. 
Grease a 22cm pie dish. Line the pie dish with 1 sheet of pastry.
Fry bacon in a dry frypan over medium heat for 2-3 mins, stirring, until lightly cooked. Drain on paper towel, then cool.
Whisk 6 eggs together with the milk, parsley, nutmeg and some salt and pepper.
Spread half the bacon in the pie dish, then pour in the egg mixture. One by one, crack the remaining 4 eggs into a cup and gently slip into the mixture without breaking up. Scatter with the remaining bacon.
Brush pastry rim with beaten egg, then top with remaining pastry. Trim to fit, then crimp edges with a fork. Brush the top of the pie with beaten egg and bake for 15 mins, then reduce oven to 170C and cook for a further 25-30 mins until golden brown.
Remove from the oven and allow to cool in the dish for 30 mins before removing. 
Cool to room temperature. Serve hot with your favourite sauce.