In the Alsatian style, this is a classic bacon egg quiche (stewed onions or cheese are occasionally added, but aren’t traditional). Baked in a 9 ½ inch fluted French tart pan (the type with removable bottoms). Unlike those baked in a deeper pie pan, this quiche stands only one inch high. In addition, the short baking time results in a creamy, unctuous texture.

Ingredients

• Short-crust dough (see recipe),(roll, chill in 9 ½ inch tart pan)
• 3 large eggs
• ¾ cup crème fraîche
• ½ cup milk
• ½ teaspoon kosher salt
• Black pepper, to taste
• About 1/8 teaspoon nutmeg (grated)
• Pinch cayenne
• ¼ pound thick-cut bacon (slice into ¼ in lardons)
• 2 ounces Gruyère (grated), optional

Nutritional Information

• • • Nutritional analysis per serving (4 servings)
      428 calories; 26 grams fat; 15 grams protein; 10 grams saturated fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams trans fat; 32 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 183 milligrams cholesterol; 623 milligrams sodium

Note:

The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.

Preparation

1. In a 9 ½ inch tart pan, bake the chilled dough at 375 degrees for 15-20 min, until browned lightly. Use any leftover dough to patch any small holes. Allow to cool.
2. Making the custard: Beat the eggs in a mixing bowl. Whisk in the crème fraîche, milk, salt, pepper, cayenne & nutmeg. Set aside.
3. In a small saucepan, place the bacon and cover with water – over a medium heat, bring to a simmer. Simmer until tender, roughly 5 minutes. Then, drain and cool slightly.
4. Place tart pan on a baking sheet. Evenly sprinkle the bacon across the bottom of the pastry. If using, add the Gruyère. Once more, beat the custard and pour carefully into the tart shell. Bake at 375 degrees for 30-35 minutes, until the custard is set and the top is golden. Allow to cool for 10 minutes, then serve either warm or at room temperature.