Digby Pines Onion Tart

1, 9-inch pie shell
1/4 lb bacon
1 lb white onions, sliced thinly from axis to axis
2 Tbs vegetable oil
2 Tbs flour
2 large eggs
1/3 c milk
1/4 c heavy cream
1/4 tsp freshly grated nutmeg
salt & pepper
1/4 lb grated Swiss cheese (Gruyère preferred)

Preheat oven to 350°F.

In a 9" pie pan or 10" tart pan, pre-bake pie shell for 12 minutes, or until lightly browned. Set aside. Increase oven temperature to 375°F.

Chop bacon to 1/4" pieces. Blanch the bacon in strongly simmering water for one minute, drain well and set aside.

In a large saucepan over medium heat, sweat the onions until they are softened and translucent, but do not let them get any color. Set aside to cool slightly.

In a medium bowl, beat eggs well. Add flour, milk, cream, nutmeg, salt and pepper and whisk well to combine. Stir in the slightly cooled onions and cooked bacon.

Pour all into the pre-baked pie shell  and top with the grated Swiss cheese. Bake for 20 minutes at 375°F for 20 minutes or until set and the cheese is lightly browned.  Let cool slightly and serve. May be served warm or at room temperature.

Note:  This recipe is from the Digby Pines Resort in Digby, Nova Scotia.