Ingredients
- about ¾ lb shortcrust pastry, enough to line a 10-inch pie dish
- about ¼ lb bacon, chopped up small
- about 1 oz butter
- 3-4 oz cheese, grated
- 4 eggs
- ¾ pint fresh cream, milk can be substituted, but cream tastes much better; use 1 pint if omitting cheese
- salt, to taste
- pepper, to taste
- big pinch nutmeg
- a sprinkling fresh herbs, optional
Method
- Roll out the pastry and line the 10-inch pie dish with it. Press the edges well down to stop them falling into the custard mix when cooking.
- Fry the bacon in the butter. Taste a bit to test how salty it is, then put it in the dish with the grated cheese.
- Beat the eggs and cream together and add salt (depending on the saltiness of the bacon), pepper, a big pinch of nutmeg, and herbs if using.
- Pour the custard mix on top of the bacon and cheese.
- Bake for about 45 minutes in a fairly hot oven — about 375°–400°F / 190°–200°C / gas mark 5–6. Place the dish on a baking tray that has been pre-warmed in the oven to help the pastry base cook better.
- Keep an eye on it while cooking. If it gets too brown before the custard has set, turn the oven down by about 50°F and continue cooking until set, or move the dish to the bottom of the oven.
Notes
This is one got from Mme Dupont when we had a holiday in her hotel. Except for the fancy French cheese they use, it's much like the cheese and bacon tart. Between you and me, grate up any old cheese left. The trimmings from the pastry are good for little tarts. Always taste a bit of the bacon to test how salty it is before seasoning. Keep an eye on it while it's cooking — if it gets too brown before the custard sets, turn the oven down about 50°F and keep cooking until set, or move to the bottom of the oven. Hint: the bottom of the pastry cooks better if the dish is placed on a baking tray that's been left in the oven to get warm.