125g shortcrust pastry
4 Rashers bacon, cut into strips 25mm wide
2 Tbsp onion, finely chopped
2 Tbsp butter
1 ¾ cups of cream
1/3 cup mature Cheddar, grated
1 Tbsp butter, cubed
Salt and freshly ground black pepper
Preheat oven to 200˚ C. Line a 25cm lightly greased flan dish with the pastry, then cover the pastry
with baking paper and half-fill with rice. Bake for 10 minutes, remove paper and rice, return flan dish
to oven for 4 minutes until pastry dries and becomes very pale golden.
Melt butter in frying pan, add onion and sauté until golden. Add bacon and cook until soft.
Spread the bacon mix on the base of the pastry flan.
In bowl, beat eggs, add cream, mix well, add cheese, season to taste with salt, pepper and nutmeg.
Gently pour over bacon strips, dot with cubed butter.
Bake in oven on a baking tray for 25 minutes or until top is golden and egg has set.
Remove from oven and cool before serving.
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