Bacon, Cheddar and Onion Quiche
"To make a proper tarte flambé, you need a wood-burning oven with a stone floor," explains Jean-Georges Vongerichten of the thin-crusted Alsatian pizza topped with bacon, onions and fromage blanc. Here, he folds those same basic ingredients (replacing the fromage blanc with cheddar) into a light custard and bakes it in a buttery pastry crust. "Not everyone has a pizza oven at home, so I decided to make it in the form of a quiche." More Bacon Recipes
The unbaked pastry dough can be refrigerated for up to 3 days. The baked pastry shell can be cooled, wrapped in plastic and stored overnight at room temperature before proceeding.
Watercress salad dressed with extra-virgin olive oil and fresh lemon juice.
This take on a classic Alsatian dish is wonderfully rich, a perfect pairing with the sparkling wine of the Alsace region: Crémant d'Alsace.