Ingredients

The following ingredients have 7 Servings
  • 1 ¼ cups (160g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) sugar
  • 1/2 cup (113g) unsalted butter (, chilled)
  • 3-4 tbsp (45-60ml) ice water
  • 8 oz (225g) bacon (, cut in small pieces)
  • 3 eggs
  • 1/2 tsp (3g) salt
  • 2 tbsp chives (, chopped)
  • 1/2 tsp black pepper
  • Pinch of nutmeg
  • 1/2 cup (120ml) milk
  • 1/2 cup (120g) heavy cream
  • 1 cup (100g) Gruyere cheese (, grated)

Instruction

  • Prepare the crust. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
  • Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
  • On a lightly floured surface roll the dough to a 8×16 in (20x40cm) rectangle.
  • Line a 5×14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
  • Preheat oven to 350F (180C).
  • Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
  • Remove the parchment paper and weights and bake for 10 minutes more.
  • Let it cool slightly on a cooling rack.
  • Prepare the filling. Cook the bacon over medium-high heat until crisp. Remove and drain on paper towels.
  • In a medium bowl whisk the eggs with salt, pepper, nutmeg and chives. Add cream and milk and whisk until well combined and air is incorporated.
  • Spread the cooked bacon and grated cheese over the crust. Pour the egg mixture over the cheese.
  • Bake for 30-40 minutes until set and golden. Transfer to a cooling rack to cool slightly before serving.