Ingredients
- 1 shortcrust pastry
- 200g bacon lardons
- 4 eggs
- 300ml heavy cream
- Nutmeg, salt, pepper
- 100g Gruyère
Method
- 1
Blind-bake pastry shell until pale gold.· 20m
- 2
Crisp lardons; scatter over shell with cheese.· 5m
- 3
Whisk eggs and cream with nutmeg; pour over.
- 4
Bake until just set with a slight wobble.· 35m