  6 servings Frenchmen claim that this savory custard pie originated in Lorraine. The Germans say Alsace. This popular pie was preceded in culinary evolution by cheese tarts such as the one prepared 600 years ago by Taillevent for Charles VI. 1 (9-in.) pie shell, unbaked 6 eggs, beaten 8 slices bacon, crisply cooked and crumbled 1 C. (4 oz.) shredded Swiss cheese 1¼ C. half and half or light cream ½ tsp. salt ? tsp. nutmeg ? tsp. pepper Brush pie shell with small amount of the beaten eggs. Prick bottom and sides with fork. If using metal pie pan, bake shell in preheated 450° F. oven until golden brown, about 5 minutes. If using pie plate, bake shell at 425° F. Cool on wire rack. Reduce oven temperature to 375° F. for pie plate. Sprinkle bacon and cheese in pie shell. Beat remaining ingredients together until well blended. Pour into pie shell. Bake in preheated oven until knife inserted halfway between center and outside edge comes out clean, 35 to 45 minutes. Let stand 10 minutes before serving. {uncaptioned} |
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