Hands on time: 20 minutes
Total Time: 45 minutes
Makes: 12 servings
Recipe
- 8 strips of thick-cut bacon, roughly chopped
- ¾ cup finely diced sweet onion, (about ½ sweet onion)
- 5-6 slices of brioche or challah bread
- 12 large eggs
- ½ cup whipping cream
- 1 ½ tsp sea salt
- 1 tsp freshly cracked black pepper
- 200 g of grated Oka cheese (or raclette, gruyere or gouda)
- 2 Tbsp sliced chives
Method of preparation
Preheat oven to 350F.
Heat a 11.5 inch nonstick (oven safe) skillet over medium heat. Fry bacon until nearly crisp, about 3-4 minutes; add onion and continue to cook, stirring, for 1-2 minutes or until bacon is crisped. Remove from heat. Using a slotted spoon, transfer the bacon and onion to a paper towel-lined plate. Remove all but 2 tbsp of rendered fat from the pan. Press brioche slices into the pan to form an even layer, tearing pieces as needed.
In a large bowl, whisk together eggs, cream, salt and pepper. Stir in cheese, bacon and onion. Pour over brioche slices. Separate any clumps of cheese, if needed. Sprinkle chives overtop.
Bake just until the tart is set in the middle (still slightly jiggly when the pan in tapped) about 25-30 minutes. Let cool for 10 minutes before slicing and serving.
Serve with a light salad of greens dressed in a sharp mustard or lemon vinaigrette.
