Prep time: 15 minutes
Total time: 50 minutes
Serves: 6

Ingredients:

  • Crust
    • 1 1/4 cups all-purpose flour
    • 1/4 tsp. salt
    • 1/2 cup cold butter
    • 3-5 Tbs. ice water
  • Filling
    • 12 bacon strips, cooked and crumbled
    • 1/2 cup shredded pepper jack or Monterey Jack cheese
    • 1/2 cup shredded sharp cheddar cheese
    • 1/3 cup finely chopped onion
    • 4 large eggs
    • 2 cups heavy whipping cream
    • 3/4 tsp. salt
    • 1/4 tsp. sugar
    • 1/8 tsp. cayenne pepper

Directions:

  • 1

    In a large bowl, combine the flour and salt. Next, using a fork or pastry blender, cut in the butter until crumbly. Gradually add 3 to 5 tablespoons of ice water, tossing with a fork until the dough holds together when pressed. Wrap and refrigerate for 1 hour.

  • 2

    Preheat oven to 450°F. On a lightly floured surface, roll the dough into a ⅛-inch thin circle, then transfer to a 9-inch pie plate. Trim the crust to ½ inch beyond the edge of the plate, and flute the edge. Line the crust with a layer of foil.

  • 3

    Bake for 5 minutes, and then remove foil. Bake for 5 minutes more, then remove from the oven and cool on a wire rack. Reduce the heat to 375°F.

  • 4

    Sprinkle bacon, cheeses and onion over the crust. Beat the remaining ingredients until blended, and pour over the top. Bake for 30 to 35 minutes, until a knife inserted in the center comes out clean.

  • 5

    Let it stand for 10 minutes before cutting, and serve!