1. Hard-boil eggs (put in a pot, cover with water, bring to a boil, boil 12 minutes, then put in cold water to chill. Saute the bacon until it is browned - crispy is fine, too.
2. While eggs are boiling and bacon is frying, slice the potatoes thinly, as if you were making potato chips. When eggs and bacon are cooked, peel the eggs and chop them into rings, and
chop the bacon coarsely.
3. Roll out your bottom crust and put it in a 9 or 10 inch pie plate. Begin layering with potatoes, overlapping the slices and using about half. Follow with the eggs, using all of them, and
then sprinkle on the bacon. Top with the remaining potatoes.
4. Sprinkle on salt and pepper, and then pour the milk over all. Roll out the top crust and put it in place. Crimp the edges, slit the top, and bake in a 350 degree oven for an hour.
5. Let sit for 10-15 minutes when it is done, and then serve hot, or serve cold the next day. This is a traditional Alsatian dish, and makes a hearty meal on its own.