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Plain flour - 150 gms
Butter - 50 gms
Pinch of salt
Lard - 40 gms
Water - 6 tsp

For the filling:
Gruyere cheese - 100 gms
Bacon streaky rashers - 4 (de-rinded)
Single cream - 120 ml
Large  eggs - 2
Parsley - 1 tbsp (chopped)
Chives - 2 tsp
Salt and pepper


  • Make a short crust pastry in mixing flour, butter, salt, lard and water.
  • Roll it out on a lightly floured table and use to line a shallow 9" fluted flan tin or ring, placed on a baking tray.
  • Prick pastry well, line with grease proof paper and fill with baking beans, or fill with crumpled foil.
  • Bake for 20 minutes in a moderately hot oven, then remove from the oven.
  • Remove the paper, and beans or foil, reduce the oven temperature to moderate.
  • Slice the cheese and arrange in base of flan case, fry bacon very lightly for one or two minutes.
  • Cut each rasher in half and arrange on top of cheese.
  • Mix together the cream, eggs, parsley, chives and seasoning.
  • Pour in to the flan case and bake for 30 minutes or until the filling is pale golden and just set.
  • Serve hot or cold.
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