Pastry:
225 g (8 oz) plain flour
100 g (4 oz) butter or margarine
Filling:
3 eggs, lightly beaten
300 ml (10 fl oz) single cream or milk
1 tsp herbes de provence or dried mixed herbs
1 tsp paprika
salt and pepper
175 g (6 oz) back bacon, diced
1 tbsp vegetable oil
175 g (6 oz) mature Cheddar cheese, grated
225 g (8 oz) plain flour
100 g (4 oz) butter or margarine
Filling:
3 eggs, lightly beaten
300 ml (10 fl oz) single cream or milk
1 tsp herbes de provence or dried mixed herbs
1 tsp paprika
salt and pepper
175 g (6 oz) back bacon, diced
1 tbsp vegetable oil
175 g (6 oz) mature Cheddar cheese, grated
method
1. Rub together flour and fat until mixture resembles fine breadcrumbs. Add cold water a tbsp at a time to form dough. Cover and chill for 30 mins.
2. Preheat oven 200°C/400°F/gas6. Roll out pastry and line a greased 25 cm (10 in) flan tin. Prick base, line with greaseproof paper, add baking beans and bake blind for 15 mins. Reduce oven temp to 180°C (350°F) gas 4.
3 Mix eggs, cream or milk, herbs, paprika and seasoning.
4. Heat oil and fry bacon. Remove beans from pastry case. Arrange bacon and cheese in case and add egg mixture. Bake for 35-40 mins.
Freeze for up to 1 month
2. Preheat oven 200°C/400°F/gas6. Roll out pastry and line a greased 25 cm (10 in) flan tin. Prick base, line with greaseproof paper, add baking beans and bake blind for 15 mins. Reduce oven temp to 180°C (350°F) gas 4.
3 Mix eggs, cream or milk, herbs, paprika and seasoning.
4. Heat oil and fry bacon. Remove beans from pastry case. Arrange bacon and cheese in case and add egg mixture. Bake for 35-40 mins.
Freeze for up to 1 month
serving amount
for 6 servings:
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