Serves 6

1 (9-inch) ready-to-use refrigerated pie crust
3 slices bacon
1 small red onion, halved and thinly sliced
1 small yellow onion, halved and thinly sliced
½ cup Brown Nut Ale Beer
1 ½ cups heavy cream
3 large eggs
¼ tsp salt
¼ tsp black pepper
1/8 tsp ground nutmeg
1 ¼ cups shredded Swiss cheese, divided

Preheat oven to 400 F. Unroll pie crust and, using rolling pin, roll out to 12 inches. Transfer to 9-inch pie dish, or to 9 ½ -inch tart pan. Fold overhang inward; press dough gently into pan sides so that pastry comes to the top of the pan. Line shell with aluminum foil, covering edges. Fill with dried beans or pie weights; bake 20 minutes or until pastry is set and is very pale golden. Transfer to wire rack; remove foil and weights and let cool. Lower oven temperature to 375 F.

In large skillet, fry bacon until crisp; drain on paper towel. Break bacon into small pieces. Add onions to skillet and sauté in bacon drippings over medium heat 5 minutes, or until lightly browned and softened. Pour beer into skillet, raise heat to high and continue to cook onions until beer is cooked down completely and has glazed the onions, about 3–4 minutes. Remove from heat and cool.

In medium bowl, whisk together heavy cream, eggs, salt, pepper and nutmeg until blended. Scatter 1 cup cheese on the bottom of the crust. Top with onions and bacon pieces. Place tart shell on baking sheet; fill to top with cream mixture (discard any cream mixture that is not needed). Scatter remaining ¼ cup cheese over top.

Bake tart in oven until golden and custard is set, about 40 – 45 minutes. Transfer to wire rack and cool. Cut into 6 wedges to serve.

Nutrition Analysis, Per Serving:

470 calories; 39 g fat; 20 g saturated fat; 0.5 g trans fat; 17 g carbohydrate; 410 mg sodium; 4 g sugars; 13 g protein