- 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…
- 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…
Heat the oven to 180C/fan 160C/gas 4.
Heat 1 tbsp olive oil in a frying pan and fry 6 chopped rashers of bacon for a minute or so until lightly cooked.
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.
Stir in half the bacon and carefully pour the mixture into the deep 24cm blind-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.