- ½ (14.1-ounce) package refrigerated piecrusts (or homemade which is even better).
- 1 pound bacon, cut into 1/2-inch pieces
- ¼ cup green onions, chopped
- 8 ounces Jarlsberg cheese, grated and divided (or plain Swiss will work)
- 6 large eggs, beaten
- 1 cup heavy cream
- ½ teaspoon table salt
- Dash of ground red pepper
- Dash of white pepper
- ⅛ teaspoon ground nutmeg
First, and the most time consuming part, cook off the bacon until crisp. I like to cook it in the oven. less splatter and doesn’t shrink. In any case, get crisp and drain the fat. Crumble.
Next, shred your cheese.
Last, chop your green onions.
Now the fun begins…
Heat oven to 425.
Lay out the pie crust in a quiche pan (or pie tin) (No need to blind bake.)
Put in all the crumbled bacon filling the pie.
Next add your cheese. Spread evenly so it’s not a mountain in the middle. Your bacon and cheese should not rise over the top of the pie crust.
Beat your eggs. Add cream, salt, red pepper, white pepper, nutmeg, and whisk just until the mixture starts to get a little body.
Add green onions to the mixture and stir to mix them in.
Pour the mixture over the bacon and cheese filling all the space in the pie shell.
Put it on the center rack in the oven and wait for the magic. After the pie finishes cooking let cool for 30 minutes. It will set up nicely and everyone will love you.
The recipe above will give you the measurements... here's the madness.