2 frozen deep dish pie shells (usually come in 2-packs)
8 large eggs
2 cups half & half
1 lb. extra thick smoked bacon
1 lb. Lorraine Swiss cheese (12-14 slices)
1 (8 oz.) pkg. shredded cheddar cheese
1 medium-large onion, chopped
2 stalks green onion, cut into bits
2 sprigs garlic (or reg.) chives, cut into bits
1 tsp. chopped garlic (or 1/2 tsp. garlic powder)
1 tsp. Italian seasoning
1/2 tsp. coarse (cooking or kosher) salt
1/2 tsp. coarse (or fresh ground) pepper
1/2 tsp. paprika
3 tbsp. olive oil

Combine eggs and half and half, onion, chives, 1/2 the garlic, salt & pepper, and paprika & Italian seasoning in a mixing bowl and whisk until well combined. Set aside.

Cut up bacon into small bits and cook with other 1/2 of garlic and olive oil in a large frying pan until medium-crisp. Drain off and cool.

Prepare pie shells. Re-whisk egg batter/herb mixture and pour in enough to cover the bottom of each pie shell (about 1/6 the batter in each one). Place 2 slices of Lorraine Swiss cheese on the bottom of each pie shell and press into egg batter. Sprinkle random bacon bits into pie shells. Add more egg batter (another 1/6 into each pie shell). Add 2 more slices of Lorraine Swiss cheese, followed by another random sprinkling of bacon.

Add the remainder of the batter, saving a few tablespoons in reserve (again, about 1/6 into each pie shell), once again placing 2 (or remaining) slices of Lorraine Swiss cheese on top with another sprinkling of bacon on top. Follow with a sprinkling of shredded cheddar cheese on top of each pie, then a drizzling of the remaining egg batter randomly over the top.

Preheat oven to 375°F. Cover pies with a sheet of tin foil and bake for 1 hour. Remove tin foil and continue to bake for another 1/2 hour, making sure that pies do not get too dark (cover again, if necessary). Pies should be browned, but not burned. Check by inserting probe into each pie to assure that the egg batter is well baked (inner core temp may reach about 190°F +/-). If done, remove pies to cool down a bit.

Sprinkle top of pies with bits of green onion. Cut pies into 6 - 8 equal slices. Garnish and serve hot.

Makes 2 pies.

Submitted by: Paul Katrenak