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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A brunch standard. A decadent favorite. Christmas morning, pop it in the oven, open the presents and serve with some festive champagne...or coffee...orange juice anyone? Ingredients:
ok...first caveat...if you are making your own crust, it will take longer then stated. but there is nothing wrong with saving a little time, and using a pre-made frozen crust; it saves all kinds of downtime in this busy world, especially at christmas when we are all a bit...busy. if you want to make your own crust, then check out my favorite crust recipe here on this site... |
6 large eggs |
2/3 cup heavy cream |
1 cup whole milk |
6 slices of thick bacon, fried crisp and chopped (or chop first and then crisp) drained |
8 ounces gruyere, emmenthal, or other good swiss cheese, grated (i use a 1/2 combo of gruyere and emmenthal) |
1/4 teaspoon freshly ground nutmeg |
salt and pepper |
Directions:
1. Whether you make your own crust or not, we want to first blind bake it. (If you made your own, put it into the freezer for about 30 minutes, if you bought one, it's probably already frozen, so leave it so.) Heat the oven to 425 degrees F. Line your crust with aluminum foil and pie weights or beans to keep it from puffing up; and bake in the bottom third of the oven for 15 minutes, remove from the oven and remove the foil and weights; return to the oven for another 5 minutes or until the bottom is just golden. Set aside to cool.
2. In a medium bowl, whisk together the eggs, cream and milk. Season with nutmeg, salt and pepper.
3. Decrease oven temperature to 375 degrees F.
4. Toss together the cheese and chopped bacon; layer into the bottom of the cooled shell. Pour the egg/cream mixture over.
5. Place in the oven and bake, 45 to 50 minutes or until a knife, when inserted into the center, comes out clean (if the edges become too dark, place strips of aluminum foil over the edges.
6. Allow to stand at least 10 minutes before serving. Serve hot or at room temperature.
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