Pie crust
1/2 lb. sliced bacon
3/4 lb. Swiss cheese (grated, 3 c.)
7 whole eggs
1 1/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. black pepper
3 c. milk or light cream

Cover the bottom of a 9-inch springform pan with the pie crust and up about 2 inches onto the sides. Brush bottom and sides with 1 beaten egg white. Refrigerate to chill slightly until ready to use.

Preheat oven to 350 degrees. Fry bacon until crisp; drain; crumble. Sprinkle over bottom of pie shell. Sprinkle cheese over bacon.

In large bowl, beat eggs and egg yolk, salt, nutmeg and pepper slightly. Gradually beat in milk or cream. Beat mixture just until well combined, not frothy.

Slowly pour over bacon and cheese in shell. Bake 50-55 minutes or until top is golden brown and puffy and the center seems firm when it is gently pressed.

Remove to wire rack. Let cool 15 minutes (very important). With sharp knife, loosen edge of pastry from side of pan. Gently remove sides of pan. Place onto plate (bottom of pan still on). Serve warm. Serves 8 main coarse; 12 hors d'oeuvres.