Serves 4; Prep: 15 minutes; Cook: 40 minutes; Nutritional Value: protein and calcium
Ingredients:
2 sheets shortcrust pastry
4 rashers bacon-about 150g, diced
4 eggs
1 cup milk or cream
2 tbsp parsley, chopped
125g tasty cheese, grated
salt and freshly ground black pepper
Method:
Line a 20cm flan tin with the short pastry-you will need to make a join, and bake it blind until cooked through.
Place the bacon into a cold pan and slowly bring up to a moderate heat.
This will release the fat and avoid the addition of any further.
When it is cooked through, drain on a sheet of kitchen paper and then scatter over the base of the flan case.
Lightly beat the eggs and add the milk or cream, parsley, cheese and seasoning.
Pour this on top of the bacon and bake in a 150C oven until the tart is almost set-it should still be wobbly in the centre.
Allow it to rest for the cooking to complete and cut it into generous wedges when slightly cooled.