1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) walnuts, toasted
1/4 tsp (1 mL) salt
3 tbsp (45 mL) vegetable shortening, chilled and cut into small pieces
2 tbsp (30 mL) butter, chilled and cut into small pieces
3 tbsp (45 mL) ice-cold water, divided
1/2 cup (125 mL) shredded Swiss cheese
6 slices cooked, crumbled bacon
2 whole eggs
2 egg yolks
1 1/2 cups (375 mL) heavy whipping cream
1/4 tsp (1 mL) each salt and coarsely ground black pepper
2 tbsp (30 mL) minced fresh chives
1. Preheat oven to 350°F (180°C). For crust, place flour, walnuts and salt into Manual Food Processor; cover and pump handle until finely chopped. Add shortening and butter; process until moistened. Add water 1 tbsp (15 mL) at a time, processing between each addition just until incorporated.
2. Place dough onto floured surface; form into a ball. Roll into a 12-in. (30-cm) circle using Baker’s Roller®, sprinkling with flour as needed. Place crust in (9-in./23-cm) Pie Plate (crust will drape over sides); flute edges. Prick bottom and sides using pastry tool. Bake 14–16 minutes or until crust is firm.
3. Remove crust from oven to Stackable Cooling Rack; sprinkle with cheese and bacon. For filling, combine whole eggs, egg yolks, cream, salt and black pepper in clean processor bowl; process until blended. Slowly pour egg mixture over crust; sprinkle with chives.
4. Bake 32–36 minutes or until knife inserted in center comes out clean. Remove from oven and let stand 5 minutes.