1-First, preheat your oven to 400°F and get your potatoes boiling. Start by scrubbing 1 ½ pounds of baby potatoes and boiling them in water with 1 ½ tablespoons of fine salt until they’re fork-tender, which takes about 20-30 minutes. Once done, drain them well to prepare for the crust.

2-Next, in an oven-safe skillet, cook 8 ounces of chopped bacon over medium heat until it’s crisp, then remove it and sauté the diced ½ yellow onion in the bacon fat until golden. Arrange the boiled potatoes in a single layer in the skillet, sprinkle with ¼ teaspoon salt, and press them firmly to form a crust that reaches about 1 inch up the sides.

3-In a separate bowl, whisk together 5 large eggs, 1 ½ cups half and half (or a mix of whole milk and heavy cream), ½ teaspoon fine salt, ¼ teaspoon black pepper, ¼ teaspoon smoked paprika, and ⅛ teaspoon ground nutmeg. Stir in the shredded cheese, sautéed onion, and most of the cooked bacon, saving some for garnish.

4-Pour this mixture into your potato crust and bake for 25-30 minutes, or until the filling sets and reaches 160°F internally. Let it cool for 15 minutes before serving, and add the remaining bacon plus parsley or chives for a nice touch.