Post By Chelsea Mari

This french classic is great for any meal from breakfast with fresh fruit to dinner with spinach salad.

Ingredients
• 6 ounces thick cut bacon, cut into narrow strips
• 2 large eggs
• 2 large egg yolks
• 1 1/4 cups half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• Dash of nutmeg
• 1 cup grated Gruyere or Swiss

Butter Crust:
• 1 1/4 cups flour
• 1/4 teaspoon salt
• 7 tablespoons unsalted butter in chunks
• 1 to 2 tablespoons ice water as needed

Directions

To make butter crust combine the flour, salt, and butter in a medium bowl, and mix with your fingertips or a fork until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to add too much water. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

On a lightly floured surface roll out the dough into an 11-inch circle, fit into a 9-inch pie or tart pan. Refrigerate for at least 30 minutes.

Preheat the oven to 375 degrees F.

Line the crust with parchment paper and fill with pie weights or dried beans to keep crust from slipping down. Bake about 12 minutes or until the crust is set Remove the paper and weights and bake 8 more minutes or until very lightly browned. Remove from the oven and cool on a wire rack.(Leave the oven on)

In medium sized skillet fry the bacon until crisp. Remove from pan onto paper towel lined plate and blot away excess grease. Arrange the bacon evenly over the bottom of the baked butter crust.

In a large bowl, mix the eggs, yolks, and half and half. Add the remaining ingredients and whisk thoroughly. Pour into the prepared crust and bake about 30 minutes or until the egg mixture is puffed, and set.

Serve warm in pie size slices.

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