1 unbaked pie shell
1 egg yolk
2 Tbsp. water
1/2 lb. sliced bacon, cooked crisp, and drained
1/2 lb. grated Jarlsburg swiss cheese (or Austrian swiss)
5 large eggs
2 cups heavy cream
1/2 tsp. salt
freshly ground pepper
dash of dry nutmeg
Preheat oven to 430
Mix together egg yolk and and water, then brush pie shell with it.
Break bacon into small pieces and sprinkle over bottom of pie shell.
Sprinkle the cheese on top of the bacon.
Combine eggs and cream in medium bowl and whisk until well blended. Mix in seasonings.
Pour mixture over cheese through a wire strainer.
Bake at 430 for 12 minutes, then reduce heat to 325 and bake 1 hour.
Place on rack to cool about 10-15 minutes, then serve.
Hint: Save the bacon drippings to use in recipe for Thanksgiving bread stuffing.
