Step-by-Step Recipe for Potato and Egg Pie
Step 1: Prepare the Pie Crust
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess and prick the bottom with a fork.
- Pre-bake the crust for 10 minutes, then set it aside to cool.
Step 2: Cook the Potatoes and Bacon
- In a skillet, cook the bacon until crispy, then drain on paper towels and crumble.
- Parboil the potato slices for 5 minutes in salted water. Drain and set aside.
Step 3: Assemble the Filling
- In a large bowl, whisk together the eggs, crème fraîche, salt, and pepper until smooth.
- Layer the potato slices at the bottom of the pie crust.
- Add a layer of crumbled bacon and sprinkle with cheese.
- Pour the egg mixture evenly over the layers.
- Sprinkle with chopped chives for a burst of fresh flavor.
Step 4: Bake the Pie
- Place the pie in the preheated oven and bake for 30–35 minutes or until the top is golden and the filling is set.
- Let the pie cool for 5 minutes before slicing.
Step 5: Garnish and Serve
- Top with additional chives or parsley, and serve warm with a dollop of crème fraîche if desired.
Tips for Making the Best Potato and Egg Pie
- Slice Potatoes Thinly: This ensures they cook evenly and layer beautifully in the pie.
- Use High-Quality Bacon: The smoky flavor enhances the dish, so opt for thick-cut bacon.
- Don’t Overbake: Keep an eye on the pie as overbaking can make it dry.
- Make Ahead: Prepare the pie ahead of time and reheat slices for a quick meal.
Serving Suggestions
- Pair with: A simple green salad, freshly baked bread or rolls, or a glass of fresh orange juice or light white wine.
