Refrigerated (not frozen) pie crust for a 9 inch pie pan
8slices bacon, coarsley cubed
5large eggs
1cupwhole milk
1cupheavy cream ( or half and half)
A pinch Nutmeg
Salt to taste
Instructions
To prevent the crust from getting soggy when you add the filling, you need to "blind bake" the crust ( bake it without filling). Preheat oven to 350°. Fit piecrust into a 9-inch pie tin and trim edges so they are level with the top. Prick bottom and sides of crust with a fork; bake 8 to 9 minutes or until lightly browned.
Remove pie crust and let it cool.
While the crust is fooling, prepare the filling. In a large bowl, vigorously beat with a fork the 5 eggs, just as you would do for an omelet. Add cream and milk and beat again. At this stage you may want to add nutmeg.
In the cooled pie crust shell, sprinkle cubed bacon and carefully pour egg batter.
Bake at 350° for 35 to 40 minutes or until lightly browned and set in middle.