In large bowl, vigorously beat eggs; beat in cream and milk.
Layer cheese and bacon mixture onto crust. Pour egg mixture over top.
Bake for 10 minutes. Reduce oven temperature to 350 degrees F and bake for an additional 30 to 40 minutes, or until egg mixture is set.
Remove from oven and allow to cool at least one hour before serving.
Swiss SlidersYield: 4 sliders 1 pound ground beef Salt and pepper to taste 6 ounces Roth Grand Cru Gruyere, thinly sliced 4 slices bacon, cooked and cut in half 4 small hamburger buns, lightly toasted Lettuce, tomato, roasted red peppers and onions (optional)
Preheat grill.
Season beef with salt and pepper, and form into 8 small, thin patties.
Evenly place 3 ounces cheese in the center of 4 patties. Top with remaining patties, and firmly press edges to seal.
Place sliders on grill. Just before sliders reach desired internal temperature, top with remaining sliced cheese and cook for 1 to 2 additional minutes, or until cheese begins to melt.
Layer garnishes and bacon on bottom buns; transfer sliders to buns and serve.
Bacon Mac & CheeseRecipe by Chef Michael SymonYield: 4 to 6 servings 1 quart (4 cups) heavy cream 4 tablespoons fresh rosemary, chopped Salt and cracked black pepper to taste 1/2 pound bacon, diced, fried crisp and drained 1 pound elbow macaroni or short hollow pasta, cooked according to package directions and drained, reserving 3 teaspoons pasta water 8 ounces Roth Grand Cru Gruyere, grated Chopped chives for garnish
Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half (be patient, this takes some time). Stir in bacon and pasta and simmer until hot; add the cheese and reserved pasta water. Stir until cheese is melted. Garnish with chopped chives. Serve immediately.
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