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1 partially baked 9-in/23-cm pie shell 1
10 strips bacon 10 strips
4 eggs 4
2 cups cream 500 mL
1/2 tsp salt 2 mL
freshly ground black pepper
1/4 tsp freshly grated nutmeg 1 mL
2 cups grated Emmenthaler 500 mL
Preheat the oven to 375°F/190°C.
Cut the bacon into 1-in/2.5-cm pieces and lightly fry for 5 minutes. Drain. Cover base of pie shell with bacon.
Beat the eggs, stir in the cream and seasonings, then add the cheese. Pour this mixture over the bacon.
Bake for about 40 minutes, or until lightly brown.
Chef's Note
To partially bake the pie shell, line with foil and weigh down with dried beans. Bake in 425°F/220°C oven for 8-10 minutes. Let cool for 5 minutes, then remove beans and foil.
10 strips bacon 10 strips
4 eggs 4
2 cups cream 500 mL
1/2 tsp salt 2 mL
freshly ground black pepper
1/4 tsp freshly grated nutmeg 1 mL
2 cups grated Emmenthaler 500 mL
Preheat the oven to 375°F/190°C.
Cut the bacon into 1-in/2.5-cm pieces and lightly fry for 5 minutes. Drain. Cover base of pie shell with bacon.
Beat the eggs, stir in the cream and seasonings, then add the cheese. Pour this mixture over the bacon.
Bake for about 40 minutes, or until lightly brown.
Chef's Note
To partially bake the pie shell, line with foil and weigh down with dried beans. Bake in 425°F/220°C oven for 8-10 minutes. Let cool for 5 minutes, then remove beans and foil.
