A Pineywoods Home Health Care, Inc.
Ingredients: 1 refrigerated pie crust, blind baked (instructions below)
4 slices thick cut bacon
1 Tbsp. unsalted butter
1 ½ cups heavy cream or crème fraiche
3 large eggs
Salt and freshly ground pepper
Preheat oven to 350 degrees. Line a 9-inch tart pan with a removable bottom with the pie crust. Line the inside of the crust with crumbled wax paper or parchment paper and fill with dried beans. Place in oven and bake about 12-15 minutes or until partially done. Remove the beans and the paper and bake an additional 2-3 minutes to dry out the bottom. Melt the butter over medium heat. Add the bacon slices to the butter and cook until browned. Drain bacon on paper towels. Whisk the cream and eggs together until blended. Season with salt and pepper.
Crumble the bacon evenly over the crust and pour the egg mixture over. Stir if necessary to make sure that the bacon is evenly distributed. Set the pan on a baking sheet and bake for about 40-45 minutes. A knife blade inserted in to the center should come out clean.
Allow to cool a few minutes before cutting into slices. Serve with a simple green salad and a glass of white wine for a perfect light lunch or supper.