Bacon and Onion Quiche (82)

6 Baking, Quiche
The classic quiche alsacienne is more robust than its delicate neighbour from Lorraine, as
befits this region of hefty farmers and hearty wines.

325g (11 1/2 oz) shortcrust pastry STM

300g (101/20z) onions
50g (1 3/4 oz) butter
200g (7oz) smoked bacon
2 whole eggs
2 egg yolks
250ml (9 fl oz) milk
250ml (9 fl oz) double cream
nutmeg
80g (3oz) gruyere

Line a 25cm (10in) tart ring with the pastry and blind bake in a medium oven
(190C375F/ gas mark 5) for 15-18 minutes. Remove when golden brown and
no moisture is left on the base. Leave to cool.
Slice the onions finely, and gently stew them in the butter in a heavy fryingpan. Cut the bacon into thin lardons 3cm (lin) in length. Put them in a little
pan, cover with cold water, bring briefly to the boil and drain. Add the bacon
to the onions when they are soft and cook together a few moments. Season
with a little pepper.
Mix together the eggs, yolks, milk and cream. Season with a little salt, more
pepper and a pinch of nutmeg. Grate the cheese finely and spread over the tart
base. Spread the onions and bacon over this and then pour over the cream
mixture. Push down the onion mixture with the back of a fork so that it is
submerged in the cream. Bake in the same moderate oven for 20-25 minutes,
or until the custard is set (a little shake of the tray will betray any liquid
movement).
Remove from the oven, cut away any excess pastry with a sharp knife on a
level with the rim of the tart tin, remove the tart ring and slide on to a serving
plate.
I like to eat this lukewarm and with a green salad. There are those who insist
that it should be piping hot. Take your pick.