Ingredients
8 slices Thick-cut bacon
6 large Eggs
1 ½ cups Heavy cream (or half-and-half)
½ cup Whole milk
1 ½ cups (6 oz) Gruyère cheese, grated
1 small Shallot or yellow onion, finely diced
1 clove Garlic, minced
1 tsp Dijon mustard
¼ tsp Fresh nutmeg
Salt and freshly ground black pepper to taste
2 tbsp Fresh parsley, chopped (for garnish)
Instructions
1. Prep: Preheat oven to 375°F (190°C). Grease a 9-inch pie plate or 9×9 square baking dish.
2. Cook Bacon: Fry bacon until crisp. Remove and chop. Reserve 1 tbsp of the rendered fat in the skillet.
3. Sauté: In the reserved fat, sauté shallot and garlic until translucent. Set aside.
4. Custard: In a large bowl, whisk eggs, cream, milk, Dijon, nutmeg, salt, and pepper until smooth.
5. Assemble: Layer half the cheese, the cooked bacon, and the shallot/garlic mixture in the prepared dish. Pour the egg custard over top and finish with the remaining cheese.
6. Bake: Bake for 35-45 minutes until the center is set and the top is golden brown. Let rest for 15 minutes before serving.
Notes
Pro-Tips:
• Use room-temperature eggs and dairy to ensure the custard emulsifies smoothly.
• Grating your own cheese from a block results in superior melting and flavor compared to pre-shredded bags.
• Place the dish on a baking sheet to catch any potential drips in the oven.
Variations:
• Veggie Boost: Add 1 cup of sautéed, well-drained spinach or mushrooms.
• Ham & Swiss: Substitute bacon with 1 ½ cups of diced cooked ham.
• Herby: Mix fresh chives or thyme into the egg custard for an aromatic touch.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast/Dinner
- Method: Bake
- Cuisine: French