| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
|
6 |
Servings |
INGREDIENTS
|
|
Pate Brisee |
| 1 |
|
Egg White |
| 1/4 |
lb |
Bacon |
| 2 |
c |
Cream |
| 3 |
|
Eggs |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White Pepper, Ground |
|
|
Nutmeg, Grated |
| 1 |
ts |
Chives, Chopped |
| 1/2 |
c |
Swiss Cheese, Diced |
INSTRUCTIONS
Preheat the oven to 375 degrees. Line the baking pan with the Pate Brisee
to form the shell. Brush with the egg white and prick it thoroughly. Chop
the bacon into 1" lengths and cook, stirring constantly, until the fat is
almost all rendered out but the bacon isn't quite crisp. Drain the bacon on
paper toweling. Scald the cream, then cool. Combine the eggs, salt, pepper,
nutmeg and chives in the cream. Sprinkle the bacon and the Swiss cheese in
the bottom of the shell. Pour the batter into the shell. Bake until the top
is golden brown (you may test as for a custard) (about 35 or 40 minutes).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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