Ingredients
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4 -6 slices bacon, diced
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1 cup chopped yellow onion
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1 tablespoon finely chopped parsley
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3 large eggs
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1 1/2 cups half-and-half or 1 1/2 cups milk
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1/4 teaspoon dry mustard
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1 dash ground nutmeg
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1/2 teaspoon salt (or to taste)
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1 1/4 cups grated gruyere cheese
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fresh ground pepper
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1 shallot, chopped
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1 (9 inch) pie shells, partially baked
Instructions
- In a skillet over medium-high heat, cook the bacon until crisp; transfer bacon to a paper-towel lined plate using a slotted spoon; let bacon drain.
- Discard all but 1 tablespoon bacon drippings from pan.
- Add in onion and shallot; stir/saute for 5 minutes or until tender; stir in parsley.
- In a mixing bowl, whisk together the eggs, half-and-half, mustard, nutmeg, salt, and pepper; add in onion mixture and bacon; stir to combine.
- Sprinkle cheese over the bottom of the pie shell.
- Pour egg mixture over all.
- Bake in a 350 degree oven for about 40-45 minutes or until knife inserted into center comes out clean (cover pie crust edges as appropriate if become too brown).
- Let stand for 10 minutes.
- Cut into wedges and serve.