- Servings : 4
- Prep Time : 20m
- Cook Time : 50m
- Ready In : 1:10 h
- 175g Plain Flour, plus extra for dusting
- 1 pinch of salt
- 75g butter, plus extra for greasing
- 250g Cheddar, grated
- 200 grams Bacon, chopped
- 5 eggs, beaten
- 100ml Milk
- 200ml Cream
To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
Roll out the pastry on a light floured surface and line a 22cm/81⁄2 inch well-buttered flan dish. Don’t cut off the edges of the pastry yet. Chill again. Preheat the oven to 190°C Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Bake blind for 20 minutes.
Remove the beans and parchment and return to the oven for another five minutes to cook the base. Reduce oven temperature to 160°C
Sprinkle the cheese into the pastry base. Fry the bacon pieces until crisp and sprinkle over the cheese.
Combine the eggs, milk and cream in a bowl and season well. Pour over the bacon and cheese. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further. Trim the pastry edges to get a perfect edge and serve in wedges with salad.