Yield: 6-8 servings

Ingredients

1 single-crust pie pastry

1/2 pound bacon, cut crosswise into 1/2-inch pieces

4 eggs

2 egg yolks

2 cups heavy cream

1 cup whole milk

1 tsp salt

1/4 tsp white pepper

1/8 tsp ground nutmeg

Instructions

  1. Preheat oven to 375°F.
  2. Place the pastry dough on a 10-inch pie plate. Prick the shell in several places with a fork. Line the shell with foil and fill with pie weights or dried beans. Bake 20 minutes.
  3. Remove the weights and foil. Bake 10 minutes longer or until the shell is golden brown. Transfer to a wire rack to cool.
  4. Meanwhile, cook the bacon in a large, heavy skillet over medium heat. Cook until crisp, about 8 minutes, stirring occasionally. transfer to paper towels to drain. Whisk together the eggs, yolks, cream and milk in a large mixing bowl. Add the salt, pepper and nutmeg. Pour into the baked pie shell and sprinkle with the bacon. Bake 35-40 minutes. The center will still be slightly wobbly but not liquid. If the edges of the shell are browning too quickly, cover with a pie shield or foil during the last 10 minutes of baking. Serve warm or at room temperature.