|Bacon rashers/Slices of bacon||4|
|Butter||1 Ounce (25 Gram, 2 Tablespoon)|
|Onions||3 Large, peeled, thinly sliced|
|Cream||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Freshly ground black pepper||To Taste|
|Grated nutmeg||1 Pinch|
|9 inch half baked pate brisee||1 , lined to a flan tin|
Fry the bacon until crisp.
Remove, drain, and crumble.
Discard bacon fat and add butter and oil.
Fry onions over a low heat until soft and golden.
This will take about 45 min.
Meanwhile, beat eggs and add cream and seasonings.
Crumble bacon into the half-baked pate brisee case, and add cooked golden onions.
Pour egg mixture on to this, and place on a baking sheet in a fairly hot oven, 200°C/Gas Mark 6/400°F, for 30 min., until it has set and the top turned a golden brown.
Serve hot or cold, with French bread and a salad.