Ingredients

• 225g/8oz lean bacon, chopped
• 1-2 tbsp Dijon mustard
• 175g/6oz Gruyère, thinly sliced
• 4 egg yolks
• 300ml/½ pint double cream
• a little grated nutmeg
•   seasoning
• 175g/6oz plain flour
• pinch salt
• 75g/3oz butter
• 1 egg yolk

Method

1. Make the pastry, then chill for about 30 minutes.
2. Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a lightly floured surface to a 25cm/10in round.
3. Drape the pastry over a 20cm/8in flan ring and ease down into the tin. Trim edges with a sharp knife and prick the base, then chill for 15 minutes.
4. Line the pastry case with baking paper and fill with baking beans. Bake for 10-15 minutes.
5. Reduce the oven temperature to 160C/325F/Gas 3. Fry the bacon in its own fat for about 5-10 minutes until just beginning to brown.
6. Spread a thin layer of mustard over the pastry case, then top with the bacon and Gruyère.
7. Mix together the egg yolks, cream, nutmeg and seasoning and pour into the pastry case.
8. Bake for 25-30 minutes or until the filling is just firm to the touch and golden brown. Serve hot or cold with a crisp green salad.

Notes