Ingredients

• 1 egg, added to shortcrust pastry, mixed with iced water
•   streaky bacon, chopped, soaked if salty, fried until almost crisp, drained
• 2 eggs, whisked
•   double cream
• 2 fresh chives, snipped
•   salt and pepper
• a pinch nutmeg

Method

1. Make a shortcrust pastry with 1 egg added, mixed with iced water. Chill for 1 hour.
2. Grease an 8" diameter, 2" depth flan tin well and line with pastry. Chill for 30 mins.
3. Bake blind for 10-15 mins. Brush inside with beaten egg.
4. Fry the chopped streaky bacon (soaked if salty) until almost crisp. Drain, then spread over the flan case, reserving a few pieces.
5. Whisk 2 eggs. Beat in double cream and 2 tbsp fresh snipped chives. Season with salt and pepper, then add a pinch of nutmeg.
6. Pour the egg and cream mixture over the bacon in the flan case. Bake at Gas 3 for 35-40 mins.
7. Place the reserved chopped bacon pieces over the flan when set.

Notes