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Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 6
No nutritional information available.
Ingredients
- 1 deep 24cm blind-baked pastry case
For the filling:
- 1 tbsp olive oil
- 6 lean rashers of smoked dry cure bacon, chopped
- 5 large eggs
- 284ml carton single cream
- 150ml milk
- 140g gruyère cheese, finely grated
- Generous grating of nutmeg
Method
1. Heat the oven to 180°C/Fan 160°C/Gas Mark 4.
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.
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.
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.
5. Bake for 35 - 40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case.
6. Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.
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