Not just a retro thing. Best eaten the same day it’s made.
1 pre-baked pie shell (homemade or store-bought)
4 slices bacon, cooked & crumbled
3 extra large eggs
1 cup half-n-half
1/2 grated Pecorino Romano or Parmesan cheese
1/2 tsp. kosher salt
1/4 – 1/2 tsp. black pepper, to taste
Pinch of nutmeg
Pre-bake the pie shell at 350 degrees, take out of oven, then turn up oven to 375 degrees.
While the shell is baking, in a large bowl whisk the eggs, half-n-half, cheese, salt, pepper & nutmeg. Scatter the bacon on the bottom of the shell and gently pour the egg mixture into the shell. Bake for about 30 minutes. Let cool for 30 minutes.