I make this every year, and sometimes Kris and I even get to have some before Vee inhales it 😉
- 2 9 inch deep dish pie crusts
- 6 eggs
- 1lb thick bacon, diced
- 1lb swiss cheese, grated.
- 1.5c diced onion
- 2tbs diced garlic
- 4tbs unsalted butter
- 4tbs flour
- 1c milk
- 1tbs Penzey’s Tsar Dust spice mix
Preheat oven to 350
Fry bacon until almost crisp. Drain off some of the fat, and add diced onion. Reduce heat to low and slow cook, stirring often, until onions are translucent. Turn out onto paper towels to drain and cool.
Separate eggs, beat whites until lightly fluffy, then mix in yolks. Set aside.
Melt butter in saucepan until bubbly, then whisk in flour- keep mixing for about 3-4 minute so flour toasts nicely. Then gradually add milk, mixing to keep it nice and smooth. Add in spices and mix until well blended. Remove from heat and let cool.
Once cool, slowly blend in egg mixture until blended.
Put pie crusts on a cookie sheet. Trust me, this makes life much easier. Brush garlic over bottom of crusts.
Divide bacon and onion mix between crusts. Top with swiss cheese. Slowly pour egg mix in, giving it time to settle into the nooks and crannies.
Bake for 40 minutes, let cool before serving.
I make this the night before, and warm it up on Christmas morning. It’s good cold, too. You can add veggies, or change up the cheese. It just has to fit into the pie crust 🙂