Rolled out the pie crust from yesterday, docked, and blind baked until a very light golden brown.
The crust was rock hard from being in the fridge overnight, so I had to let it warm up a little on the counter, about 1 hour. I did not want the butter to melt because that would make the crust less flaky, but I needed the dough to be warm enough that I could actually roll it!
Bacon weave as usual
Whisked 5 eggs + 1/4 cup cream, 1/2 tsp salt, 1/4 tsp pepper
Handful of shredded cheese for the top.
Oven at 350, Pie crust, bacon cut to fit the bottom, poured the egg mix, sprinkled the cheese on top.
Baked until the cheese started to brown up (30 minutes or so).
Basic ingredients, no gadgets.