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Fry and drain the bacon well (with lots of paper towels). Crush/crumble the bacon. Sauté the onion in butter until the center is clear and the edges start to brown. Drain well in a strainer lined with paper towels. In a large mixing bowl, whip the cream, nutmeg, ginger, dry mustard, and Tabasco. Add and whip in the eggs, onion (cooled), bacon (cooled), and cheese. Pour into pie shells and bake in a preheated oven at 375 degrees F. Serve with champagne, a light Riesling, or orange juice.
Note: Credit for this recipe goes to Al Masson, Deceased, who ran one of the finest restaurants in New Orleans.
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