|Prep Time:||10 minutes|
|Cook Time:||30 minutes|
Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
Preheat the oven to 190C/375F.
Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.
Reduce the temperature of the oven to 160C/325F.
Fry the bacon pieces until crisp.
Combine the eggs with the milk and cream in a bowl and season well. Add the bacon pieces, cheese and thyme and stir well.
Pour into the pastry case. Trim edges of the pastry.
Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further. Serve in wedges with a tomato and basil salad.
- 500g Jus-Rol All Butter Shortcrust Pastry
- 250g English cheddar, grated
- 2 x 70g pancetta cubes
- 5 eggs, beaten
- 100ml milk
- 200ml double cream
- 2 sprigs of fresh thyme