Recipe by Jamie Malone
Start to Finish: 45 minutes
Flour, for rolling the piecrust
1 store-bought rolled piecrust (about 7 oz.)
8 slices thick-cut bacon, chopped (about 1 cup)
1 1/2 cups thinly sliced white onion
6 large eggs
1 1/2 cups heavy cream
2 tbsp. Dijon mustard
1/2 tsp. cayenne
1/2 tsp. freshly grated nutmeg
1/2 cup grated Parmesan
1 tbsp. fresh thyme leaves
1. Preheat the oven to 375°. On a lightly floured surface, roll the piecrust into a 12-inch round. Transfer to a 10-inch tart pan. Press the crust gently onto the sides of the pan. Bake the crust until light golden, 10 to 12 minutes. Let cool.
2. Meanwhile, in a medium skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain. Add the onion to the bacon drippings in the skillet and cook over medium heat, stirring often, until soft, about 5 minutes. Using a slotted spoon, transfer the onion to a paper towel–lined plate.
3. In a large bowl, whisk the eggs, cream, Dijon, cayenne, nutmeg, 2 tsp. salt, and 1/2 tsp. pepper. Stir in the onion and half the cheese.
4. Scatter the bacon over the bottom of the crust. Pour in the eggs.
5. Bake the tart until puffed, golden, and cooked through, 25 to 30 minutes; tent with foil if the crust browns too quickly. Let cool for 5 minutes. Sprinkle with the remaining cheese and the thyme; season with pepper.