1/2 c Plus 1 tb butter
1 3/4 c All purpose flour
1 Egg
4 tb Half and half (milk & cream)
Salt
4 md Onions
4 Bacon slices, diced
1/2 c Whipping cream (be generous)
2 Eggs
Salt and pepper

Preheat oven to 400F (250C). Lightly grease an 11 inch quiche pan; set
aside. Using a pastry blender or fork, work butter into flour. Stir
in 1 egg, half and half and salt to make dough. Let stand in a cool
place for a few minutes. Thinly slice onions. Fry bacon in a small
skillet over medium heat until golden brown. Add onion rings; saute 2
to 3 minutes. Drain off excess fat. In a medium bowl, beat together
whipping cream, 2 eggs, salt and pepper. On a lightly floured surface
roll out pastry. Line greased pan with pastry. Prick pastry surface
with a fork. Spread cooked bacon and onions over pastry. Pour in
cream mixture. Cover with foil. Bake 20 mins. Remove foil; bake 10 to
15 mins longer or until set. Cut in squares or wedges. Serve warm.
When cooking for large numbers, double the quantites given. Bake on a
large baking sheet or jelly-roll pan. Puff pastry or pizza dough can
be substituted for pie pastry. If serving this tart for dinner or
supper, a chilled white German wine will make the perfect match.

Yields
8 Servings