Ingredients:

  • 8 oz thick-cut bacon, diced
  • 1 large shallot, finely minced
  • 2 cups Gruyère cheese, freshly shredded
  • 6 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). In a skillet over medium heat, cook the diced bacon until the fat has rendered and edges are crispy. Add minced shallots during the last 2 minutes to soften. Drain excess grease on a paper towel.
  2. In a large mixing bowl, whisk the 6 eggs vigorously until no white streaks remain. Slowly whisk in the heavy cream and whole milk. Season with nutmeg, sea salt, black pepper, and half of the chives until slightly aerated.
  3. Generously grease a 9-inch ceramic pie dish. Distribute the cooked bacon, shallots, and 1.5 cups of the shredded Gruyère evenly across the bottom. Pour the custard mixture over the fillings and top with the remaining 0.5 cup of cheese.
  4. Bake in the center of the oven for 35–40 minutes. The edges should be puffed and golden, while the center should have a slight, jelly-like jiggle. Cool on a wire rack to allow the custard to fully set before slicing.