Or a Quiche Lorraine by any other name really . . . but this is the easiest and tastiest version we've yet concocted. Let's put this together in no time flat! Begin by rolling out a basic pie crust dough and placing in pie pan. Preheat oven to 400 degrees F. Quickly fry one sliced onion in 2 T. olive oil or butter, just until softened and translucent. Add the onion along with 4 pieces cooked and crumbled bacon and 1 cup shredded Gruyere cheese (or any kind you like) to the pie pan. Mix and scatter about over bottom of crust. In a mixing bowl whisk well 4 eggs and 1 cup half-and-half. Season sparingly with salt, ground nutmeg and as much black pepper as desired.
Pour the egg mixture over the ingredients in pie crust and bake for 15 minutes. Set a timer. After 15 minutes reduce oven heat to 350 degrees F. and cook for an additional 35 minutes or until the top of the tart begins to brown. Try to not overcook. When pulling the tart from the oven it should ideally be a little jiggly in the center. Let rest for 10 minutes and slice and savor. Equally enjoyable hot, warm or at room temperature. If you're brave enough to handle a winter picnic make certain this tart's in the hamper.