| 1 9-Inch Pie Crust, Baked | 1 Cup Milk |
| 4 Ounces Bacon, Diced And Browned | 1/2 Cup Heavy Cream |
| 2 Ounces Gruyere Cheese, Thinly | Pepper, To Taste |
| -Sliced Or Grated | Nutmeg, To Taste |
| 2 Eggs | Pinch Salt |
| 2 Egg Yolks |
Spread bacon and cheese in bottom of tart shell. Combine Eggs, egg yolks, milk, cream and seasonings. Whisk until smooth and slightly foamy. Pour over bacon and cheese. Bake at 375 degrees until filling is browned and just set, about 25-30 minutes. When done, a knife inserted in the center of the tart should come out clean. Makes 4 to 6 servings.
2006 Recipe - Jean-Jacques Lambert and Barbara Shacklett
"Jean-Jacques, my Ph.D. mentor's husband, is an excellent (and authentic) French cook. He made this one time when we were over at their house for a lab party." - April Ferre
