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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I was once asked to cater a tea party. I made 4 beautiful quiches and had this pie as a back-up dish. When all was said and done. We had quiche left overs, but no potato egg pie. Isn't that just always the way? Go figure. Ingredients:
2 tablespoons butter |
1 tablespoon flour |
1/2 teaspoon salt |
1/8 teaspoon fresh pepper |
1/2 cup milk |
3 cups seasoned mashed potatoes |
4 hardboiled egg, sliced |
2 tablespoons crisp bacon, crumbled (pleeze! the recipe calls for 2 t. but we often add more... well... much more. so add bacon to taste.) |
2 tablespoons minced parsley |
1/4 cup cheddar cheese, grated |
2 tablespoons milk |
Directions:
1. Preheat oven to 400*.
2. Over medium heat melt butter then blend in flour, salt and pepper.
3. Slowly mix in milk, stirring continually until mixture is thick and bubbly.
4. Remove from heat- set aside.
5. Line bottom and sides of a greased 9 inch pie plate with half the potatoes.
6. Into the shell layer eggs, bacon, parsley, cheese and white sauce.
7. Cover with remaining potatoes.
8. Brush the top of the pie with 2 tablespoons of milk.
9. Bake for 20 minutes or until top is browned.
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