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[Starters]
110g/4oz quantity rich shortcrust
pastry
FOR THE FILLING
½ small onion, finely chopped
55g/2oz bacon, diced
7.5g/¼oz butter
5 tablespoons milk
5 tablespoons single cream
1 egg
1 egg yolk
30g/1oz Cheddar cheese, grated
salt and freshly ground black
pepper
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Roll out pastry to line a
15cm/6in flan tin. Refrigerate for 45 minutes, this prevents shrinkage
during baking.
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Preheat oven to 200°C/400°F/Gas
mark 6. Bake blind (see pastry page) and remove
from the oven.
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Fry onion and bacon gently in
the butter. When cooked but not coloured, drain well.
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Mix the milk, cream and eggs.
Add Onion, bacon and cheese. Season with salt and pepper.
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Reduce the oven temperature to
150°C/300°F/Gas mark 2.
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Pour the mixture into the flan
case, and bake in the centre of the oven for about 40 minutes.
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Remove the flan tin and bake
for a further 5 minutes to allow the pastry to brown.
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Serve hot or cold
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