Ingredients:

• 4 jumbo organic eggs, slightly beaten
• 1 cup of heavy cream
• 1 cup of half and half
• 1/4 cup of sweet onion finely chopped
• 2 tablespoons chopped chives
• 1 package of thick bacon
• 3/4 cup of grated Jarlsberg cheese
• 3/4 cup of baby swiss cheese
• 1/4 cup of finely grated parmesan and romano
• 1/2 cup of Le Gruyere cheese
• 1/4 teaspoon of fresh nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 unbaked pie dough
• 1 9inch deep dish pie pan

Directions:

• Preheat oven to 450 degrees
• Prepare the pie dough into the pie pan and set aside
• Chopped raw bacon into small pieces and cook in a skillet until crispy, drain on paper towel and set aside
• Drain bacon fat out of the skillet but leave 1 tablespoon
• Sauté the sweet onions until soft and translucent, remove and drain on a paper towel
• Place the bacon evenly on the bottom of the pie pan
• Sprinkle onions and chives on top
• In a large bowl slightly beat the eggs
• Add cheese, nutmeg, salt and pepper
• Mix together and pour into pie shell
• Bake in oven at 450 for 15 minutes
• Reduce heat to 350 and bake for about 45 minutes longer until cooked into the center.
• Let cool for 1o minutes and serve