How to make it

  • Mound flour on a work surface then sprinkle salt over it and make well in center.
  • Cut butter into small pieces and put in well with 1 egg.
  • Mix with fingers from center outwards working quickly and not kneading too much.
  • As soon as it no longer sticks to your fingers roll it into a ball and put in a plastic bag.
  • Refrigerate 15 minutes then roll out dough on a work surface.
  • Butter a tart pan and line with dough.
  • Prick several times with a fork without piercing dough right through.
  • Refrigerate 25 minutes or until firm.
  • To make filling heat oil in a nonstick skillet and brown bacon strips quickly.
  • Remove and set aside on a plate then wipe out pan and melt butter in it.
  • Add onion and quickly brown then set aside on a second plate.
  • Preheat oven to 450.
  • Take pastry shell from refrigerator and cover with the onions.
  • Scatter bacon strips over the top and sprinkle with grated cheese.
  • Pour cream into a saucepan and bring just to a simmer.
  • Break remaining eggs into a ceramic or glass bowl and beat with a fork.
  • Gradually beat in hot cream, salt, pepper and nutmeg.
  • Carefully pour this mixture into the tart shell.
  • Bake 45 minutes then remove from oven and let rest 10 minutes before serving.

Reviews & Comments 2

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    " It was excellent "
    tablescape ate it and said...
    This is very similar to a Quicke Lorraine reipe I have used for years. I'm sure this one is just as yummy. A 5 from me.
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    " It was excellent "
    snowcat17 ate it and said...
    got this one pegged for New Year's Day Breakfast!!!! HIGH FIVE FORKS!!!
    Was this review helpful? Yes Flag

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