Mike Garten
This custardy egg-and-bacon tart was popular throughout the mid-20th century, peaking in the 1970s with the publication of many recipes in popular magazines like Good Housekeeping.
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Cal/Serv:
380
Yields:
6
– 8
servings
Total Time:
1
hour
0
mins
pie crust (homemade or refrigerated)
slices bacon, cut into 1-inch pieces
c.
fresh flat-leaf parsley, chopped
tsp.
freshly grated nutmeg (optional)
oz.
Gruyère or Swiss cheese, grated (1 cup)
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- Heat oven to 425°F. Roll out and fit pie crust into and up sides of a pie plate; fold edge of dough underneath itself to create thicker 1/2-inch border that rests on lip of plate and crimp as desired. Place on rimmed baking sheet, prick bottom all over with fork, and bake until lightly golden brown, 12 to 15 minutes. Remove and reduce oven heat to 375°F.
- Meanwhile, cook bacon in large skillet, on medium, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper-towel-lined plate. Discard all but 1 tablespoon drippings, add onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Remove from heat and stir in parsley and crispy bacon.
- In large bowl, whisk together eggs, sour cream, milk, 1/4 teaspoon each salt and pepper, and nutmeg if using. Gently stir in onion mixture and Gruyère.
- Pour egg mixture into crust. Bake until just set and knife inserted in the center comes out clean, 35 to 40 minutes. Let rest 5 minutes before serving.
NUTRITIONAL INFORMATION (per serving): About 380 calories, 27 g fat (12.5 g saturated), 15 g protein, 630 mg sodium, 21 g carbohydrate, 1 g fiber
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