Leek & Bacon Clafoutis

One of my favorite savory recipes from Patricia Wells' Bistro Cooking is her Leek Tart (Flamiche aux Poireaux) recipe, which I've adapted over the years. It occurred to me that a slightly less caloric and slightly easier approach might be to turn it into clafoutis. I made this yesterday and all of us loved it! I didn't have any leeks, so I used onion. The secret is lots of freshly-grated nutmeg.

INGREDIENTS
1 very large onion OR
2-3 leeks, white and light green parts only
2-3 slices bacon (we use high-quality pepper bacon)
freshly-ground nutmeg

1-2 TBSP butter

6 large eggs (I ended up using 7 since we're overloaded with eggs and it was fine)
1 cup milk
2/3 cup all purpose or whole wheat pastry flour
pinch salt
pepper to taste

DIRECTIONS

1. Preheat the oven to 400 degrees and butter a 10.5 inch ceramic baking dish or pie plate (we use an oval ceramic dish and it works great)
2. Dice the onion. If using leeks, clean thoroughly and cut into half moons
3. Cut the bacon pieces into matchsticks width-wise (lardons)
4. Cook bacon in a medium to large skillet over medium high heat until the fat renders and the bacon is a little crispy
5. Add the onion/leeks and lots of freshly-grated nutmeg
6. Cook until very tender (10-12 minutes probably) then put the mixture in the bottom of your baking dish
7. Melt butter and set aside
8. Crack the eggs into a bowl and beat with an electric mixer until it is frothy. Slowly add the milk, flour, salt, pepper (if not using pepper bacon), yet more freshly-grated nutmeg and melted butter. Make sure it is well mixed.
9. Pour batter over the onions/leeks. Bake until the clafoutis is set (puffed and golden), about 30-35 minutes.
10. Remove from oven and let sit for a few minutes before serving. Delicious warm or cold