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2 (9 1/2-inch) pie shells,
partially cooked
3/4 lb. bacon, finely diced
4 Tbsp. butter, preferably
2 large onions, finely diced
3 cloves garlic, finely diced
1 1/4 c. half and half cream
6 eggs plus 2 egg yolks, well
1 c. whipping cream
3/4 lb. Swiss cheese, grated
3 Tbsp. finely chopped fresh
1/2 tsp. ground nutmeg
1 1/2 tsp. salt
1 tsp. freshly ground pepper

Prepare pastry shells. Saute bacon until crisp; drain
and set aside. Melt butter in remaining bacon fat; add onion
and garlic, cooking until lightly browned. Drain and cool.
Mix with half and half, beaten eggs and yolks and whipping
cream. Fold in bacon, grated cheese and parsley. Add season-
ing. Pour mixture into partially baked pie shells and bake at
350 degrees for 30 minutes or until a knife inserted in custard comes
out clean. Serves 14 to 16.

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