| 1 9″ Unbaked Pie Crust |
| 10 Slices Bacon cooked & cut into 1″ pieces |
| 5 Onions Thinly Sliced |
| 1 Tsp Salt |
| 1/8 Tsp Pepper |
| 1/2 Cup Milk |
| 1/2 Cup Heavy Cream |
| 1 Tbsp. Flour |
| 1 Pinch Nutmeg |
| 4 Eggs |
Preheat oven to 400°F. Roll out pie crust to fit in a 12-inch tart pan.
Fry bacon until browned. Drain bacon on paper towel and reserve 4 tablespoons bacon fat. Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned. Season with salt and pepper.
Mix milk and cream in a bowl. Sprinkle flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat and stir in the bacon. Set aside to cool for 10 minutes. Beat the eggs in a mixing bowl until light colored and frothy. Stir a teaspoon of onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg. Bake until the mixture is set. Test with a small knife. If it comes out clean the tart is ready. Remove from the oven and cool five minutes before serving.