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An egg and cream custard studded with bacon, baked into a tart — born in the Lorraine region of eastern France.
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Believed to originate in the Lorraine region of eastern France, near the German border, this tart fills pastry dough with an egg custard and bacon before baking. The traditional recipe is said to be cheese-free and simple, though adding Gruyere Cheese is now a common variation. Delicious both fresh from the oven and cooled, it's also a classic for picnics and potlucks.
Line a tart pan with the pastry sheet and prick the bottom with a fork.
Cut the bacon into strips and fry in a pan until crisp.
In a bowl, whisk together the eggs, heavy cream, and milk, seasoning with salt, pepper, and nutmeg.
Scatter the bacon and cheese over the pastry, then pour in the egg mixture.
Bake at 375°F (190°C) for about 30 minutes until puffed and golden on top.
Let cool slightly before slicing and serving.