Ingredients
- 12 oz. tart dough (see link above)
- 3 large eggs
- 1 3/4 cups half and half
- 1 cup grated Gruyère or Emmental cheese
- 1 tsp Kosher salt
- Pinch freshly ground nutmeg
- Pinch cayenne pepper
- 1 Tbsp chopped fresh chives
Preparation
Step 1
Roll the dough out to a thickness of 1/8 inch on a floured surface.
Now roll the dough around your rolling pin and unroll it across the top of a 10-inch tart pan or 9-inch pie pan. Don't stretch the dough. Just let it flop loosely across the top of the pan.
Press the dough into the pan (without stretching it) and trim off any excess by rolling your rolling pin firmly across the edge of the tart tin. Prick the bottom of the crust several times with a fork. Refrigerate the crust for 20 minutes.
Preheat your oven to 425°F. Bake the empty tart shell for 5 minutes, then remove it from the oven.
Whisk together the eggs, half and half and seasonings. Stir in the grated cheese and chives.
Pour the custard into the tart shell and bake for 10 minutes. Then lower the oven to 325°F and bake for 25 to 30 minutes, until the top of the custard is lightly golden. To check for doneness, give the pan a nudge. If the edges of the custard are set and the center barely jiggles, it's done.
Cool for 15 minutes, slice into wedges and serve.