Looking for a dish that combines comfort and elegance? This Potato and Egg Pie with Bacon and Crème Fraîche is a French-inspired masterpiece that’s perfect for brunch, lunch, or a cozy dinner. With its flaky crust, creamy filling, and savory bacon, this savory pie recipe will impress your guests and satisfy your cravings. Inspired by Alsatian cuisine, as highlighted in a 2018 feature by Food & Wine, this recipe brings together simple ingredients to create a dish that’s both nostalgic and refined. Let’s dive into how to make this Pie at home!

Why Choose Potato and Egg Pie with Bacon and Crème Fraîche?

This pie stands out for its unique blend of flavors and textures. Here’s why it’s a must-try:

  • Rich and Savory: Bacon and crème fraîche create a decadent filling.
  • Flaky Perfection: The pâte brisée crust is light and buttery.
  • Versatile Meal: Ideal for brunch, lunch, or a light dinner.
  • Cultural Roots: A nod to Alsatian traditions, as noted by chef André Soltner in Food & Wine.

A 2018 Food & Wine article highlighted this bacon and egg pie as one of their 40 best recipes, emphasizing its elegant simplicity and nostalgic charm.

Ingredients

This recipe serves 6 and uses a 9-inch pie pan.

Pâte Brisée

  • 1 ¾ cups all-purpose flour
  • 9 tablespoons unsalted butter, chilled
  • 1 large egg yolk
  • ¼ cup ice water
  • 1 teaspoon kosher salt

Filling

  • 1 ¼ pounds Yukon Gold potatoes, thinly sliced
  • 5 ounces thick-cut bacon, cut into ½-inch pieces
  • 3 large hard-cooked eggs, peeled and thinly sliced (try our local egg sources)
  • ½ cup crème fraîche (Crème Fraîche vs. Sour Cream)
  • ¼ cup fresh flat-leaf parsley, chopped
  • ¼ teaspoon black pepper
  • 1 large egg yolk (for egg wash)
  • 1 teaspoon water (for egg wash)

Pro Tip: Soak potato slices in ice water for 5 minutes to remove starch, ensuring a tender texture. This tip comes from a classic technique shared by Food & Wine. (e.g., Quiche Lorraine)

How to Make Potato and Egg Pie with Bacon and Crème Fraîche

Follow these steps to create a perfect Pie. Total time: about 2 hours, including chilling and baking.

Prepare the Pâte Brisée

  1. In a bowl, rub butter into flour and salt until it resembles coarse meal.
  2. Mix egg yolk with ice water, pour into flour mixture, and stir until just moistened.
  3. Knead dough lightly, divide into two disks, wrap, and chill for at least 8 hours or overnight.

Assemble

  1. Preheat oven to 400°F (200°C).
  2. Roll one dough disk into a 13-inch round and fit into a 9-inch pie pan. Chill for 10 minutes.
  3. Soak potato slices in ice water for 5 minutes, drain, and pat dry. Toss with parsley and pepper.
  4. Cook bacon in a skillet over medium-high heat until just browned, about 2 minutes. Drain.
  5. Layer half the potatoes in the pie shell, sprinkle with bacon, then add remaining potatoes.
  6. Spread crème fraîche over the potatoes and top with egg slices.

Bake

  1. Roll the second dough disk into a 10-inch round and place over the filling.
  2. Trim, fold, and crimp edges. Prick the top twice with a knife.
  3. Brush with a mix of egg yolk and 1 teaspoon water.
  4. Bake at 400°F for 20 minutes, reduce to 350°F for 50 minutes, then 300°F for 10 minutes until golden.
  5. Let rest for 10 minutes before serving.

Image Placeholder: Include a process shot of layering the potatoes, bacon, and eggs into the pie shell, highlighting the vibrant ingredients. Use clean whites and soft oranges for a fresh look.

Tips

Here are some expert tips:

  • Chill the Dough: Chilling overnight ensures a flaky crust, as recommended by Epicurious.
  • Don’t Skip the Soak: Soaking potatoes prevents them from becoming gummy.
  • Serve Warm: This pie is best enjoyed fresh for maximum flavor.
  • Add a Twist: Try adding a pinch of nutmeg to the crème fraîche for extra depth.

Image Placeholder: Add a high-resolution image of the baked pie on an elegantly set table with candles, a glass of white wine, and a green salad, creating a refined dining scene. Use warm creams and golds for a luxurious feel.

Why You’ll Love This Savory Pie

This hearty dish combines the best of quiche Lorraine with the comfort of potato gratin, creating a meal that’s:

A 2019 survey by Food & Wine found that 65% of readers prefer savory pies for brunch, making this savory pie recipe a crowd-pleaser.

Serving Suggestions

  • Classic Combo: Serve with a crisp green salad with a lemon vinaigrette.
  • Festive Touch: Pair with a glass of Alsace Riesling, as recommended by Food & Wine.
  • Brunch Spread: Add fresh fruit and croissants for a full brunch menu.

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