Ingredients:

  • 8 oz thick-cut bacon, diced
  • 1 large shallot, finely minced
  • 1 clove garlic, minced
  • 6 large eggs, room temperature
  • 1.5 cups heavy cream
  • 0.25 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1.5 cups Gruyère cheese, freshly grated
  • 1 tbsp fresh chives, finely snipped

Instructions:

  1. Preheat your oven to 375°F (190°C) and generously grease a 9-inch glass or ceramic pie dish with butter or avocado oil.
  2. In a large non-stick skillet over medium heat, fry the diced bacon until it reaches a deep, mahogany-colored crispness. Remove the bacon with a slotted spoon to drain on paper towels, reserving approximately one tablespoon of rendered fat in the pan.
  3. Sauté the minced shallots and garlic in the reserved bacon fat until translucent and fragrant, approximately 3 minutes. Remove from heat.
  4. In a large mixing bowl, whisk the 6 eggs vigorously until completely combined. Slowly pour in the heavy cream while continuing to whisk, then stir in the nutmeg, sea salt, and black pepper.
  5. Distribute the cooked bacon, sautéed shallots, and 1 cup of the grated Gruyère cheese evenly across the bottom of the prepared pie dish.
  6. Pour the egg and cream custard over the fillings. Top with the remaining 0.5 cup of Gruyère cheese and the fresh chives.
  7. Bake for 35 minutes, or until the edges are golden brown and set, but the center still has a gentle jiggle when moved.
  8. Transfer to a wire cooling rack and let rest for at least 10 minutes to allow the custard to fully set before slicing into 6 wedges.