Baked Egg and Bacon Tart
1 hr 5 min.
Preheat the oven to 180°C | 350F | gas 4.
Grease the flan dish and line it with pastry. Prick the base with a fork.
Line with baking parchment and lay baking beans on top.
Blind bake the pastry case for 12 minutes then remove the parchment and beans and return to the oven for a further 3 minutes.
Meanwhile sauté the onion in a little oil until it softens and remove form the heat. Arrange the chopped bacon and sautéed onion in the base of the tart.
Beat the eggs with the milk and the cream in a mixing bowl. Season with pepper.
Pour in the bacon mixture and sprinkle with the grated Gruyère.
Bake in the oven for 35 minutes until its just set. Serve hot, warm or cold.