Ingredients

Pastry

Filling

Method

Pastry

  • Combine flour, baking powder and Fairy in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and sufficient water until pastry comes together
  • Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest
  • Preheat oven to 200°C
  • Roll dough out on a floured board to a circle and line a 23cm fluted flan tin
  • Line with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes
  • Blind bake pastry for 10 minutes. Remove the paper and beans or rice, reduce the temperature to 180°C and bake for another 10 minutes or until golden. Leave to cool.

Filling

  • Fry the bacon until golden, drain on paper towel. Set aside
  • Whisk together the eggs and cream, season with cracked pepper. Stir through the cheese
  • Assembly: Spread the cooked bacon over the base. Pour over the egg mix
  • Bake in the oven for 10 minutes reduce heat to 180°C cook for a further 20 minutes or until filling is puffed and golden

Tips & Hints:

  • May be served hot or cold.

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