6 ounces bacon, diced

1 small yellow onion, diced

2 large eggs

1 large egg yolk

1 cup heavy cream

Generous pinch freshly grated nutmeg

Kosher salt

Freshly ground white pepper

4 ounces shredded Gruyère

1 partially baked 9-inch Pâte Brisée Tart Crust


Heat a medium, heavy sauté pan over medium-low heat until hot but not smoking. Add the bacon and fry, tossing frequently, for 9 to 10 minutes, or until rendered. Transfer the bacon to a small bowl. Pour off all but about 2 tablespoons of the fat from the pan and reserve for another use. Add the onion to the pan and sauté for ­­­7 to 8 minutes, or until soft. Transfer to the bowl with the bacon and let cool. Preheat the oven to 400ºF.  


Blend together the eggs and yolk in a small bowl. Stir in the cream and nutmeg and season to taste with salt and white pepper. Spread the bacon mixture and Gruyère in the bottom of the tart crust. Slowly pour in the egg mixture. Bake for 28 to 30 minutes, or until puffy and golden brown. Let cool slightly, cut into portions, and serve.


Makes 1 9-inch quiche, serving 6 to 8. Best served warm.