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1 9-inch (22 cm) pastry shell
1/4 lb (124 g) sliced bacon, cut into 1 inch (2 cm) pieces
2 cups (500 ml) cream or milk
3 eggs, well beaten
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/2 cup (125 ml) diced or shredded Gruyere or Swiss cheese
Prick the bottom of the pie crust thoroughly with a fork to prevent it from
bubbling up during cooking.
Fry the bacon in a large skillet over high heat until much of the fat is
rendered out, but do not fry it until it is crisp. Drain the bacon on paper
towels.
Combine the cream, eggs, salt, pepper, and nutmeg in a bowl and mix well.
Place the bacon in the bottom of the pie shell, followed by the cheese.
Pour
the egg mixture into the shell and bake in a preheated 375F (190C) oven for
30 to 40 minutes, until the top is golden brown and a toothpick inserted in
the center comes out clean.
Allow to cool and serve lukewarm. Serves 6 to 8.
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