Home Cooking Meets FoodTV
This is a great recipe for a special brunch, or Sunday breakfast. This year I made this along with bagels and fruit for a Mother’s Day Brunch. It may a little heavy on the bacon and cheese for some, but as my nephew once said when his cousin pointed out he was putting too much icing on the cookies . . . “I like too much”. The best part is, the custard portion of the recipe is wonderful and you can change up the bacon and type of cheese for whatever you have on hand, broccoli and cheddar is a great combination.
|2||large egg yolks|
|1||cup whole milk|
|1||cup heavy cream|
|1||teaspoon Italian spice|
|8||Ounces Gruyer cheese, grated (1 cup)|
|1||9- inch deep dish pie shell (warm), baked until light golden brown, 5 to 6 minutes|