For the pastry
175g/6oz plain flour, plus
extra for dusting
Pinch of salt
75g/2¾oz butter, plus extra for greasing
(Alternatively you could use readymade pastry)
For the filling
250g/9oz Strong English cheddar, grated or another cheese of your choosing such as Stilton
4 tomatoes, sliced
200g/7oz fried bacon, chopped
Few onion rings
Few chopped tined mushrooms
5 eggs, beaten
200ml/7fl oz double cream
Freshly ground black pepper
Few sprigs of fresh thyme for topping
To make the pastry, sift the flour
together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
Roll out the pastry on a light floured surface and line a 22cm or 8½inch well-buttered flan dish.
Don't cut off the edges of the pastry yet. Chill again.
Preheat the oven to 190c
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.
Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.
Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges
of the pastry.
Bake for +/- 30-40 minutes or until set.
Remove from the oven and allow cooling