- 1
- 25 mins
- 125 mins
Ingredients
- 8 slices bacon, crisply cooked, crumbled (1/2 cup)
- 1 cup Gruyere cheese, divided
- 1 diced yellow onion
- 4 large eggs
- 2 cups whipping cream or half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
Preparation
Step 1
Roll out the pie crust and transfer it to your pie plate. Trim the edges and crimp. Freeze for 30 minutes.
Heat the oven to 350°F. Line the pie crust with parchment and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. Bake for 20 minutes and remove the weights and parchment. Bake for another 10 to 15 minutes until just starting to brown. Cool.
In a large saute pan, fry the bacon until crisp and brown, about 5 minutes. Remove the bacon to a paper towel-lined dish. Pour off all but 1 tablespoon of the bacon grease and add the onion. Saute for 4 to 5 minutes or until soft. Season with salt and pepper. Set aside.
Whisk the eggs and cream in a bowl until smooth. Add salt, pepper and nutmeg.
Sprinkle the bacon and onions in the bottom of the chilled pie crust. Sprinkle half the Gruyere cheese over the onions and pour the custard on top. Sprinkle the remaining Gruyere cheese on top. Bake for about 50 to 60 minutes or until filling is puffed up and golden brown.
Let cool for about 20 minutes before serving