Ingredients

The following ingredients have 8 Servings
  • 1 9 inch deep dish pie crust (frozen, refrigerated or homemade)
  • 8 slices bacon
  • 1 medium shallot (or 1/4 cup red onion) (finely diced )
  • 6 large eggs
  • 1 3/4 cups heavy cream or half and half
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • pinch cayenne
  • 2 cups shredded Gruyere or Swiss cheese

Instruction

  • Directions for using a deep dish frozen pie crust: Preheat oven to 350°F. Place crust on a baking sheet. Set aside.
  • Directions for refrigerated or homemade crust: Preheat oven to 375°F. Press crust into pie dish, flute edges as desired. Line with parchment paper and pie weights or beans. Bake for 8 minutes, take from oven and remove parchment and weights. Lower oven temperature to 350°F.
  • Meanwhile, cook bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain, reserving 1 Tbsp drippings. Add shallot to drippings, cooking for 1 minute.
  • In a medium-size mixing bowl whisk together cream, eggs, salt, pepper, nutmeg and cayenne.
  • To assemble: Scatter 1/2 cheese onto bottom of crust. Crumble cooked bacon. Arrange crumbled bacon and shallots over cheese.
  • Pour custard evenly over bacon. Sprinkle with remaining cheese.
  • Place into oven and bake for 40-45 minutes
  • Let stand for 20-30 minutes before slicing.