Ingredients

The following ingredients have 4 Servings
  • 175g/6oz plain flour, plus extra for dusting
  • 75g/2¾oz butter, plus extra for greasing
  • salt
  • 250g/9oz cheddar, grated
  • 4 tomatoes, sliced (optional)
  • 200g/7oz streaky bacon, chopped
  • 5 free-range eggs, beaten
  • 100ml/3½fl oz milk
  • 200ml/7fl oz double cream
  • 2 sprigs fresh thyme
  • freshly ground black pepper

Instruction

  • 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/8½in well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
  • Preheat the oven to 190C/170C Fan/Gas 5.
  • Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
  • Reduce the temperature of the oven to 160C/140C Fan/Gas 3.
  • Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.
  • Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
  • Bake for 30–40 minutes, or until set. Allow to cool and set further.
  • Trim the pastry edges to get a perfect edge and then serve in wedges.