fully cook it out Failing to do so will cause the onions to release liquid during the baking, resulting in a loose custard and a soggy crust Alsatian Riesling, one of the great wines of France, is much drier than German or California Riesling If you cannot get hold of it you can use another dry white wine Just as I prefer for a quiche, I like to use whole milk and heavy cream for the custard Some recipes call for whole milk only while others use only cream; using only cream makes a very tasty but also a very fatty quiche I like to thicken and bind the custard with a combination of whole eggs and egg yolks The yolk’s lecithin is a great emulsifier that brings the water and fat together, while the white is a great binder Using only egg yolks would work, but you would have to use a lot of them to make it set, and that would give the tart an eggy aftertaste Using only whole eggs would introduce too much egg white, which could make the custard too firm The pie crust has to be fully baked because once it’s in contact with the moist custard and onion filling it will not be able to bake easily Since the onions, bacon, and tart shell are precooked, the baking time for the tart is not very long INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Pâte Brisée | One 9-inch crust (½ recipe, about 350 grams) | One 9inch crust (½ recipe, about 123/10 ounces) ... would have to use a lot of them to make it set, and that would give the tart an eggy aftertaste Using only whole eggs would introduce too much egg white, which could make the custard too firm The pie crust has to be... it’s in contact with the moist custard and onion filling it will not be able to bake easily Since the onions, bacon, and tart shell are precooked, the baking time for the tart is not very long... like to thicken and bind the custard with a combination of whole eggs and egg yolks The yolk’s lecithin is a great emulsifier that brings the water and fat together, while the white is a great binder Using only egg