Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Grease the 10” tart pan with butter or oil. Roll out your pie dough to about ½ “ thickness and fill the tart pan. Chill.
Cut the bacon into small pieces and fry until golden brown. Drain the grease.
Grate the swiss cheese.
In a medium mixing bowl, whisk the eggs, 35% cream, salt, and pepper until combined well.

Preheat the oven to 375°F. To blind-bake the pie shell, put a piece of parchment paper in the pie crust and fill it with dried beans or another pie weight. Bake for 15 – 20 minutes until the edges are just starting to turn golden.
Remove from the oven and evenly fill with bacon and swiss cheese. Pour in the egg mixture and return to the oven for another 20 – 25 minutes, until the egg is set in the center.