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Butter Tart

Jacqueline's Tart au Gruyère

My dear friend, Danielle Hanscom, who hails from Switzerland, recently hosted a brunch to celebrate Swiss Independence Day. Danielle, who owned a fabulous bed and breakfast in Chestertown, MD for over 30 years, put out an amazing spread. But Bob and I found ourselves scrambling for the cheese quiche. I think he went back to the buffet three times.


When I asked for the recipe, she said it was her mother’s and she would be happy to share it, but first she would have to translate from French.


Thank you, Danielle, for allowing me to share it with all of you. It will not disappoint.

Onion Quiche


11 oz. Gruyère, finely grated (important)

1 T flour

1 3/4 cup half and half

2 large eggs, room temperature

Freshly grated nutmeg, to taste (1/4 t)

Salt to taste

Freshly ground black pepper to taste


Preheat oven to 425º F.


Use a 12 inch tart pan, black metal is best.


Roll out a savory pie crust to cover the pan. Make sure to have 1/2 inch overhang all around.


Freeze until ready to fill.

Add flour to grated cheese and mix well. Set aside.


Blend H&H, eggs, nutmeg, salt and pepper until smooth.


Remove prepared tart pan from the freezer and distribute cheese mixture evenly over crust.


Carefully pour egg mixture over the cheese. I always put the tart on a sheet pan covered with Parchment paper to avoid spilling and for ease of putting it into the oven.


Bake for 40 - 45 minutes. Check after 30 minutes to see if it is getting dark. Cover with parchment paper if it is. It’s important for the crust to be nicely baked.


Serve hot or at room temperature.



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