Yield:  1 9-inch tart



1 9-inch pre-baked tart shell
1/2 cup grated gruyere cheese
4-6 slices bacon; chopped
1 small onion; chopped
1 tsp. fresh parsley; finely chopped
3 large eggs
3/4 cup whole milk
3/4 cup heavy cream
to taste salt and pepper
1 pinch nutmeg


Heat oven to 325°F .

Sprinkle grated gruyere in the bottom of the tart shell. In a sauté pan, cook bacon over medium heat, allowing it to soften and the fat to render. Add onions and sweat until soft. (If there isn't enough bacon fat, add a little butter.) Remove from heat and allow to cool slightly. Stir in parsley. Sprinkle this mixture over cheese in the tart shell.

In a medium bowl, combine eggs, milk and heavy cream. Season well with salt and pepper and a pinch of nutmeg. Pour custard into tart shell, filling just to the rim.

Bake in a 325 °F oven until set, about 35 minutes. Serve warm or at room temperature.