Clam Chowder Quiche

Position the oven rack at its highest position in the oven. Set the temperature of your oven to 375 degrees Fahrenheit (or 190 degrees Celsius, if using a metric scale). Place the pre-baked tart shell on a baking sheet, as indicated in the Editor's Note.

Mince the clams into small pieces and set aside 1/2 cup of their liquid. In a separate bowl, whisk the eggs until they are well combined and then add the reserved clam liquid, heavy cream, a pinch of nutmeg, salt, and pepper. Mix until the eggs are smooth and the clam liquid is fully incorporated. Stir in the minced clams.

Cook the bacon over moderate heat until it reaches a crispy state, then remove it from the pan and set it aside. Leave about half a tablespoon of bacon fat in the pan, and add the onion. Cook and stir until the onion has softened and turned translucent, taking around 5 minutes.

Combine the cooked bacon, onion, and clam mixture. Pour this mixture into the pastry shell, making sure to fill it evenly.

Add crumbled bacon to the tart shell and top with a spoonful of onion. Carefully pour the custard mixture into the pastry shell, taking care not to spill any.

Transfer the tart shell to the preheated oven and bake on the top rack until the center is set, or when a knife inserted into the center comes out clean, approximately 25 minutes.

Serve the tart hot or warm.