This long-standing staple dates back to 14th century France and we have loved it here since, well, as long as I can remember. It’s great with salads or Jersey Royals and crisp green beans or myriad of other options.
- 1 x 24 x 4cm deep baked blind flan case
- 400g dry cured unsmoked streaky bacon, cut into small, thin strips
- 2 small onions, peeled and finely chopped
- 3 large eggs
- 2 large egg yolks
- 250mls milk
- 150mls single cream (optional)
- salt and freshly ground black pepper
- 200g grated Gruyere cheese
- Pre-heat the oven to gas 6, 190°C.
- Gently fry the bacon for a couple of minutes to take a little colour then add the onions and cook for a further 8-10 minutes.
- Heat the cream and milk to just boiling then remove from the stove.
- Place half the cheese into the bottom of the cooked pastry base.
- Top with half the bacon and onions, then add the rest of the cheese.
- Finally add the rest of the bacon and onions.
- Gently whisk together the eggs and yolks, then pour over the warm milk and cream, whisk together.
- Season with ground pepper and a little salt (you may not need it if the bacon is salty)
- Place the flan base onto a baking tray and pour ¾ of the custard into the flan.
- Place the tray in the oven and then fill as much as you can.
- Bake in the pre-heated oven for 30-35minutes, or until just set and wobbly in the centre.
- Remove and leave to set for 20 minutes.
- Then cut into wedges and serve with a green salad.