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Ingredients

  • 1 deep 24cm blind-baked pastry case

Filling

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4.

  • STEP 2

    Heat 1 tbsp olive oil in a frying pan and fry 6 chopped rashers of bacon for a minute or so until lightly cooked.

  • STEP 3

    Beat 5 large eggs, a 284ml carton of single cream and 150ml milk together with a fork then add 140g finely grated gruyère cheese, a generous grating of nutmeg and plenty of seasoning.

  • STEP 4

    Stir in half the bacon and carefully pour the mixture into the deep 24cm blind-baked pastry case then scatter over the remaining bacon.

  • STEP 5

    Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case.

  • STEP 6

    Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.

Recipe from Good Food magazine, August 2003

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A star rating of 4.3 out of 5.32 ratings
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