Ingredients

• 8oz frozen shortcrust pastry
• 5 unsmoked Iceland Dutch middle cut bacon rashers, rind removed
• 1 small leek, chopped
• 2 small tomatoes, skinned and sliced
• 2oz frozen button mushrooms, defrost and slice
• ½oz butter
• 2 eggs
• ½ pint frozen single cream
•   salt
•   freshly ground pepper
• 2oz gruyere cheese, grated

Method

1. Roll out pastry on a lightly floured working surface. Line an 8 inch china flan dish or flan ring. Trim and cut the streaky end of the rashers into one inch pieces.
2. Fry the bacon pieces quickly in butter with the leek until just soft, then sprinkle over the pastry flan.
3. Arrange the sliced tomatoes and mushrooms over the bacon, then add the cheese on top.
4. Whisk together the eggs and cream, season with salt and pepper, and pour the mixture over the cheese.
5. Roll up the remaining back rashers of bacon and place at equal intervals on the flan.
6. Place in the centre of a pre-heated moderate oven at 375°F / 190°C / Gas No. 5 and bake for 40–45 minutes.

Notes