Classic recipe with variations
1 recipe pie crust (see recipe)
- 3 eggs, beaten4 oz heavy cream4 oz milk
- ½ tsp sea salt dash of ground pepper, coriander and nutmeg
- 4 oz Gruyere cheese, grated
- 4 oz bacon, crisped, diced
Roll out pie crust and place in 8” tart shell – refrigerate for 30 minutes; blind bake the crust fitted with a coffee filter and pie weights or dried beans for approximately 15 minutes at 375ºF (crust should be lightly browned) – remove; meanwhile combine eggs with cream, milk and seasonings – blend well; place cheese and bacon in bottom of warm shell and pour batter over it gently; bake at 375ºF for approximately 25 minutes or until the custard is set; remove and cool for 15 minutes before slicing.