Ingridents
Short crust pastry
100g plain flour
50g butter or baking fat/block
2-3 x 15ml spoons water
Filling
2 eggs, large
125ml semi-skimmed milk
50g cheddar cheese
1 tomato – optional
2 rashers bacon cooked chopped into pieces (or 3 mushrooms and 1x5ml spoon oil)
Method
1.Preheat the oven to 170ºC or gas mark 4.
2. Grease a flan ring and baking sheet or a sandwich tin.
3. Make up the shortcrust pastry:
· sift the flour into a bowl;
· cut the baking fat into cubes and add to the flour;
· rub the fat into the flour until the mixture resembles breadcrumbs;
· add the water a spoonful at a time and mix until the dough comes together.
4. Roll out the pastry, on a flowered surface, and line the flan ring/sandwich tin.
5. Prick the bottom of the pastry with a fork.
6. Fry the mushrooms in the oil for 2-3 minutes.
7. Place the bacon around the pastry base.
8. Grate the cheese and whisk with the eggs and milk.
9. Pour the egg mixture over the pastry base.
10. Slice the tomatoes and place on top.
11. Bake for 25-30 minutes, until golden brown and firm.