Ingredients:

320g pack ready rolled shortcrust pastry
200g (7oz) smoked bacon, finely chopped
1 small onion, finely chopped
2 large eggs
300ml (1/2 pint) single cream
100g Gruyère cheese, grated

Method:

1. Unroll the pastry and use to line a 20cm (8in) flan tin. Make sure you push the pastry right into the sides, leaving a 1cm (1/2in) overhang all the way round to allow for any shrinkage. Trim off the excess pastry. Put the pastry case in the fridge to chill for 15 minutes. (Leftover pastry can be wrapped up and either kept in the fridge for 3-4 days or frozen for a later date.) Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C.
2. Scrunch up a piece of nonstick baking paper, then open out and put on top of the pastry in the flan tin. Top with baking beans then blind bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes until golden. Allow to cool for 5 minutes before carefully trimming off the excess pastry to give a neat finish.
3. Put the bacon into a frying pan and fry over a medium heat for 3-4 minutes, or until the bacon is crisp. Add the onion and continue to cook for 2-3 minutes. Take off the heat and add to the base of the pastry case.
4. Beat the eggs and cream together, then add the cheese and season before carefully pouring into the pastry case. Bake in the oven for 30 minutes, or until the filling has set and is lightly golden.
5. Serve warm or cold with a green salad.