1 Partially baked pie pastry (recipe below)
3 large eggs
3/4 cup milk
3/4 cup unflavored yogurt, at room temperature
1/2 tsp. salt or to taste
1/8 tsp. ground white pepper
1/8 tsp. ground nutmeg or to taste
6 - 8 slices bacon, cooked crisp and crumbled
4 oz Gruyere cheese grated
1/4 cup freshly grated Parmesan cheese
Pie Crust - 1 9-inch pie crust:
1-1/2 cups sifted all-purpose flour
1/2 tsp. salt
4 T butter
1/4 cup vegetable shortening
3 T cold water (approximately)
Pie Crust directions: Sift the flour and salt into a mixing bowl. Cut in butter and shortening with a pastry cutter, 2 knives, or your fingers, working quickly until the mixture resembles very coarse oatmeal. Sprinkle with water, a little at a time, mixing well with fork after each addition until a soft dough is formed. Gather the dough into a ball. Roll out on a lightly floured board into a circle about 1/8 inch thick and 1-1/2 inches larger than a 9-inch pie plate. Line the pie plate with the dough, pressing lightly against the bottom and sides of the plate. Flute the crust around the outside rim of the pie plate.
Prick the pastry at 1/4 inch intervals with a fork, line with buttered tin foil and fill with dried beans (or pastry beads if you have them) spreading them up to the rim all the way around. This will keep the pastry from swelling during baking.
Bake in preheated 450º oven 7 minutes. Remove from the oven, remove the foil and beans, and prick the pastry again with a fork. Return to the oven and bake about 5 minutes or until the pastry as barely begun to color. Remove from the oven and cool.
In a large bowl beat the eggs, then beat in the milk, yogurt, salt, pepper and nutmeg until well blended. Mix in the bacon. Spread the cheese evenly on the bottom of the partially baked pastry. Pour the egg mixture over the cheese. Bake in preheated 375º oven about 35 minutes or until the custard is set and knife inserted into the center comes out clean.
Serve at once