Ingredients:

  • 1 pre-made refrigerated pie crust (400g)
  • 2 tbsp unsalted butter, melted (28g)
  • 8 oz thick-cut bacon, diced (225g)
  • 1 medium yellow onion, finely diced (110g)
  • 1 red bell pepper, diced (120g)
  • 2 cups sharp cheddar cheese, shredded (225g)
  • 4 large eggs (200g)
  • 1 1/2 cups half-and-half (350ml)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1/4 tsp ground nutmeg (1g)

Instructions:

  1. Heat a skillet over medium heat. Fry the diced bacon until it's mahogany colored and crisp. Remove the bacon with a slotted spoon, but leave that liquid gold (the fat) in the pan.
  2. Toss in your diced onions and red peppers. Sauté them in the bacon fat until the onions are translucent and the peppers smell sweet and soft.
  3. Grab a large bowl and whisk the 4 eggs vigorously. You want to make sure there are absolutely no streaks of white remaining.
  4. Slowly pour in the 350ml of half and half while whisking. Stir in the salt, pepper, and that pinch of nutmeg. Note: Adding dairy slowly prevents the eggs from separating.
  5. Roll your 400g pie crust into the 9 inch deep dish plate. Brush the bottom and sides with the 28g of melted butter.
  6. Layer half of your shredded cheddar on the bottom. Top that with your sautéed veggies and the crispy bacon.
  7. Pour the egg custard over the fillings. Finish it off by sprinkling the remaining cheddar on top.
  8. Bake at 375°F (190°C) for 35-45 minutes until the edges are golden brown and the center has a slight, gelatinous jiggle.