Cookbook

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INGREDIENTS

• 8oz (225g) ready-made shortcrust pastry, thawed if frozen • 4 rashers of rindless back bacon • 6oz (175g) fresh shelled peas (boiled in water for 3 mins) or frozen peas • 2 tbsp fresh chopped chives • 4 medium eggs • 1/3pt (200ml) carton creme fraiche • 1/4pt (142ml) carton double cream • 3oz (75g) Gruyere or Cheddar cheese, grated • 2 tbsp Parmesan cheese, grated • Baby spinach and red chard leaves to serve

METHOD

HEAT the oven to Gas MARK 6/ 400°F/ 200°C. Roll out the PASTRY on a FLOURED surface and place into a DEEP 9in (23cm) fluted flan tin. Prick the base with a FORK. Line with GREASEPROOF PAPER weighed down with baking BEANS. BAKE for 8-10 minutes until the pastry is PALE golden and remove. Preheat the grill to high and GRILL the BACON for 3-4 minutes, TURNING ONCE until crisp. BREAK into pieces and SCATTER into the pastry case with the peas and chives. In a bowl or jug, beat TOGETHER the eggs, creme fraiche, cream and GRUYERE or Cheddar cheese. SEASON with salt and freshly ground black pepper and POUR into the pastry case. Return to the oven, reducing the TEMPERATURE to Gas Mark 4, 350°F (180°C). Bake for 25 minutes. SPRINKLE over the PARMESAN cheese. Bake for a further 10-15 MINUTES until the filling is just set and golden. SERVE warm or COLD with baby SPINACH and red chard. Serves 6.