1 single crust pie dough, fully baked and cooled
3 cups sweet onions, sliced thin
½ cup sour cream
¾ teaspoon salt
2 teaspoons chopped fresh chives
6 slices bacon, chopped
3 large eggs, slightly beaten
½ cup heavy cream
½ teaspoon pepper

Adjust an oven rack to the lowest position and heat the oven to 350 degrees.  Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.  Using a slotted spoon, transfer the bacon to a paper-towel-lined plate and set aside.  Cook the onions i the bacon fat until browned, about 12 minutes.  Transfer to a medium bowl.  Whisk the eggs, sour cream, heavy cream, salt, pepper, and one teaspoon chives in a large bowl, then add the reserved bacon and onions.  Pour into the prepared pie shell and bake until the filling is puffed and cracked around the edges and the center barely jiggles when the pie is shaken, 25-30 minutes.  Let cool for 10 minutes and sprinkle with the remaining teaspoon of chives.  Serve.  (This pie can be refrigerated for up to 3 days.)  

From The Ladies of Hyde Hall – Anne Clarke Logan’s recipe collection.