Bacon and Egg Tart

Ingredients:
12 oz (350 g) ready-made shortcrust pastry (or see page 99 for a recipe)

For the filling:
5 oz (150 g) smoked or unsmoked bacon strips (chopped)
3 medium eggs
½ cup (150 ml) heavy cream
7 fl oz (200 ml) milk
1 tbsp freshly chopped chives
Freshly ground black pepper
1 cup (100 g) Gruyere cheese (grated)

Preheat the oven to 375°F (190°C). Using a rolling pin, roll out the pastry on a lightly floured surface. Line the loosebottomed quiche pan with the pastry. Chill for 15 minutes.

Prick the dough with a fork, line with parchment paper, and fill with dried beans or scrunched-up foil. Bake for 15 minutes. Remove the paper and beans; bake for another 5 minutes.

Meanwhile, place the bacon in a nonstick frying pan and cook over a medium heat, stirring occasionally until it is crisp. Drain the bacon on paper towels.

In a large mixing bowl, whisk together the eggs, cream, milk, chives, and freshly ground black pepper with a whisk until they are thoroughly combined.

Place the quiche pan with the dough on a baking sheet. Spread the cooked bacon and half the cheese in an even layer in the pan. Pour in the egg mixture; sprinkle with the remaining cheese.

Place the tray in the oven and bake on the center rack for 25–30 minutes, until golden and set. Allow to cool for 5 minutes before serving in slices with salad.

Variation:
For a cheese-and-onion tart, omit the bacon. Instead, cook a sliced onion in a little oil until softened and scatter over the dough.