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|1/2 (14.1-ounce) package||refrigerated piecrusts|
|1 pound||bacon, cut into 1/2-inch pieces|
|1/4 cup||green onions, chopped|
|8 ounces||Swiss cheese, grated and divided|
|6 large||eggs, beaten|
|1 cup||heavy cream|
|1/2 teaspoon||table salt|
|Dash||ground red pepper|
|1/8 teaspoon||ground nutmeg|
How to Make It
Preheat oven to 425°. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350°. Cool piecrust on a wire rack with preparing filling.
Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon over bottom of pie shell. Sprinkle green onions over bacon; sprinkle half of Swiss cheese over onions.
Whisk together beaten eggs and next 5 ingredients. Carefully pour egg mixture over cheese. Sprinkle remaining cheese over egg mixture.
Bake at 350° for 35 to 40 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.