Total Time
55mins
Prep 20 mins
Cook 35 mins

The recipe originally came from a 1987 Canadian Living Cookbook. I've been making it ever since but have altered it to suit our tastes. This is a much lighter version than those made with cream (as this recipe originally was) and now I find I don't like the texture of those made with cream. I wouldn't go lower fat than 2% milk though.

Ingredients Nutrition

  • 1 (9 inch) frozen pie shells (or your own)
  • 13 lb lean bacon
  • 1 cup grated cheese (I'm partial to a mix of sharp Cheddar and Gruyere)
  • 12 onion, minced fine
  • 2 large eggs
  • 1 cup milk
  • 12 teaspoon salt
  • pepper
  • 1 pinch nutmeg

Directions

  1. Preheat oven to 375 degrees F.
  2. Thaw the pie shell if frozen and poke a bunch of holes across the bottom and sides with a fork. Bake for 5 - 7 minutes until very light gold.
  3. Remove from oven and set aside.
  4. Chop bacon in to smallish pieces and fry until cooked but not very crisp.
  5. Saute the minced onions in the bacon grease and set both aside (draining the onions first).
  6. In a medium sized bowl whisk the eggs and add the milk, salt, pepper and nutmeg. Add in the cheese and bacon and stir until combined.
  7. Turn the egg mixture out in to the pie shell (it's easier to handle if you have the pie plate on a baking sheet).
  8. Cook at 375 F for 30 to 40 minutes or until a kinife inserted in to the center comes out clean. Let it sit for 5 minutes before cutting.
  9. Great with a crisp salad. Enjoy!