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Rich shortcrust pastry - 175 gms
Butter - 25 gms
Flour - 25 gms
Milk - 150 ml
Salt and pepper
Cayenne pepper
Gruyere cheese - 75 gms (grated)
Eggs -2 (separated)
Parmesan cheese - 1 tbsp (grated)


  • Preheat the oven to 220 C.
  • Roll out the pastry dough and line a buttered 9" flan tin. Bake blind for 20 minutes.
  • Remove from the oven and set aside.
  • Reset the oven to 190 C.
  • Melt the butter in a saucepan. Stir in the flour to make a roux.
  • Draw the pan off the heat and gradually add the milk, stirring constantly.
  • Return the pan to the heat and bring the sauce to the boil, stirring, until very thick.
  • Season with salt, pepper and a pinch of cayenne.
  • Stir in the gruyere and remove the pan from the heat.
  • beat in the egg yolks and set aside until cool.
  • Beat the egg whites until stiff and fold them into the cheese mixture.
  • Pour the mixture into the pastry shell, sprinkle the parmesan on top and bake for 25 minutes or until the top is puffed up and golden brown.
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