Ingredients

The following ingredients have 4 Servings
  • 1 standard pie crust
  • 8 oz bacon (cooked until crisp and crumbled (equals 1/2 cup crumbled))
  • 1.5 cups fresh cut corn kernels ((from 2 ears of sweet corn))
  • 1 pint cherry or grape tomatoes (sliced in half)
  • 1/2 bunch scallions (sliced (equals about 1/3 cup))
  • 4 oz gruyere cheese (grated)
  • 4 eggs
  • 1 1/4 cups heavy whipping cream
  • 3/4 cup milk
  • 1 tsp salt

Instruction

  • Preheat the oven to 425 degrees F.
  • We are going to start by blind baking the pie crust, and all that means is we are going to prebake it so that the crust isn’t soggy later on, it stays flaky and crisp. To do this, press your pie crust into a 9 inch pie plate. Cover it with a sheet of parchment paper and dump in some sort of pie weight, like dried beans, rice, or ceramic pie weights. Bake the pie crust for 25 minutes, then remove the beans and parchment paper, and bake for 10 more minutes. Remove the pie crust from the oven, and turn the oven temperature down to 350.
  • Gather up your crumbled bacon, corn, tomatoes, scallions, and cheese, and layer them into the crust. Set aside.
  • Place the eggs, heavy cream, milk, and salt in a big bowl and whip with a hand mixer for 1 minute on high speed. It will be frothy on top. Pour this custard over the tomatoes, bacon, corn, etc until it comes almost to the top of the crust. Bake in the 350 degree oven for 1 hour, then take it out of the oven. Jiggle the pie pan from side to side and look at how it moves. If it still looks liquidy, it needs more time, but if it just jiggles a bit, then it’s set and is done. Take care not to overbake.