1 1/4 C flour
1 stick salted butter, cold, cut into small cubes
3 T cold water
450 oven. Put flour, salt and butter in Cuisinart. Pulse until crumbly, size of peas. Add cold water, pulse until begins to form masses, right before a ball. Remove and press into a ball. Refrigerate for 15 minutes. Roll, put in 9" piecrust, flute and prick all over with fork. Cook 5 min in 425 oven. Remove. Turn down oven to 400.
8 strips bacon, cooked crisp, crumbled (big crumbles)
1 4-oz can diced green chilies, drained (not quite a full can)
4 green onions, chopped, or 1/2 small/med onion chopped and sautéed
1 C shredded Jack cheese
1 C shredded sharp cheddar cheese
1 1/4 C plus 2 T half and half
4 lg eggs
less than 1/2 t salt
less than 1/2 t sugar
less than 1/2 seasoned pepper
Put bacon, onion, chilies and cheese evenly across pie shell. Beat half & half, eggs and seasonings, pour gently over cheese. Bake 400 oven. Check after 40 minutes. See if knife comes out clean. If not, check every 5 min. Remove, let stand 5 minutes before cutting.
(Note: We add a final sprinkling of sharp cheddar cheese on the top after egg mixture is poured. This helps form a light crust that helps keeps the eggs moist if you reheat it.)