Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

1 recipe fully-baked savory tart shell (see the pie chapter) 6 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped
4 large eggs
1 1/2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 cup shredded gruyere cheese

Preheat the oven to 325° F. Adjust the oven rack to center position.

Fry the bacon in a skillet over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel-lined plate. Add the onion to the pan and cook for 5-10 minutes until soft and translucent.

Meanwhile, whisk all remaining ingredients except cheese in medium bowl.

Spread cheese, bacon, and onions evenly over the bottom of the tart shell, place the tart pan on a sheet pan and set it on oven rack. Pour in the custard mixture to 1/2-inch below the crust rim.

Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean and center feels set but soft like gelatin, 30 to 35 minutes.

Transfer the quiche to a wire rack to cool. Serve warm or at room temperature.

Makes one 9-inch tart (8-12 servings)

high altitude (5200ft): No change.

variations: These recipes will be available in the cookbook.

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