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Ingredients
500 g pastry crust
200 g bacon smoked chopped
85 g cheddar cheese cut into small cubes
3 eggs lightly beaten
284 ml double cream
1 pinch nutmeg grated
Equipment
frying pan
baking sheet
oven
rolling pin
kitchen scissors
Directions
Roll out pastry and lift into tin: Leave pastry to soften at room temperature so it doesnt crack when rolling. Lightly flour rolling pin and work surface. Gently press top of pastry, from the end closest to you outwards, a few times, turn 90, then repeat until 1cm thick. Now roll out pastry in one direction only, turning every couple of rolls, to a circle the thickness of a 1 coin. Use the rolling pin to lift pastry up and over tin, floured side facing up.
Line the tin and trim the pastry: Smooth pastry over the base of the tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the sides. Trim overhanging pastry with kitchen scissors so pastry rises 1cm above the rim.
Roll excess pastry into a small ball and use to press pastry into the fluted edges. Chill for 30 mins, covered with cling film. Any left over can be chilled and reused, or frozen for up to a month.
Heat oven to 200C/fan 180C/gas
Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking.
Bake on a baking sheet for 15-20 mins until the sides are crisp and set.
Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.
Fill pastry case and bake Lower oven to 150C/fan 130C/gas
Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese.
Mix eggs, cream and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture.
