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Eiertätsch: recipe illustration
Everyday meals

Eiertätsch

A rustic tart filled with an egg and smoked bacon custard, baked until golden and soft on top. A simple farmhouse dish, eaten warm or lukewarm with a green salad.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

607 kcal per serving

Protein
18.1 g
Carbohydrates
30.5 g
of which sugars
6.1 g
Fat
45 g
of which saturated fat
25.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 190 °C. Line a 24 cm tart tin with the shortcrust pastry and prick the base with a fork.
  2. Dry-fry the lardons in a pan for 4 minutes, add the thinly sliced onion and let it turn golden for 3 minutes.
  3. Spread the lardons and onion over the base of the tart.
  4. In a bowl, beat the eggs with the crème fraîche, milk, salt, pepper and nutmeg until smooth.
  5. Pour the mixture over the lardons and sprinkle with Gruyère if you're using it.
  6. Bake for 30 to 35 minutes, until the surface is golden and the centre no longer wobbles.
  7. Let it cool for 10 minutes before slicing.

Variations and tips

Without bacon. Replace the lardons with button mushrooms sautéed in butter for a vegetarian version.

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Original Ecomely recipe.