- 1 deep 24cm blind-baked pastry case
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 lean rashers of smoked dry cure bacon, chopped
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 5 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 284ml carton single cream
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 140g Gruyère cheese, finely grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- generous grating of nutmeg
One of the most useful of spices for both sweet and savoury…
Preheat the oven to fan 160C/conventional180C/gas 4. Heat the oil in a frying pan and stir fry the bacon for a minute or so until lightly cooked.
Beat the eggs, cream and milk together with a fork then add the cheese, nutmeg and plenty of seasoning. Stir in half the bacon and carefully pour the mixture into the baked pastry case then scatter over the remaining bacon.
Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case. Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.