Ingredients

• pastry for a 9“ pie (but it overflows)
• 4 strips bacon
• 1 onion thinly sliced
• 1 c gruyere or swiss cheese cubed
• 1/4 c parmesan grated
• 4 eggs lightly beaten
• 2 c cream or 1 c each milk or cream* (mom uses a total of a 1 3/4 total)
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp white pepper

Bake pie crust at 450 for 5 minutes Prick with fork

Cook bacon, remove from skillet, crumble, Pour off all but 1 tsp fat and cook onion until transparent

Sprinkle bacon, onion and cheese over inside of pastry Comb eggs cream, nutmeg, salt, pepper, and pour over stuff in shell

*A note on “cream” the milk component can be low or non fat ricotta, yogurt or milk. It's just more watery if you use low/non-fat products and you need to adjust the cooking time by adding an extra 5 minutes.

Bake for 15 minutes at 450 degrees then turn oven down to 350 degrees and bake until a knife inserted 1” from the edge comes out clean ~15-20 minutes