Bacon And Egg Flan
Cooking Time: 40 minutes You will need for 4 servings:
6 oz. short crust pastry (86)
6 rashers streaky bacon
3 oz. cheese salt and pepper 1 teaspoon dry mustard
1 small can evaporated milk
2 tomatoes (optional)
1 Line an 8-inch pie plate with the pastry.
2 Beat the eggs. Remove the rind from the bacon and chop. Add to the beaten eggs with the grated cheese, salt, pepper and mustard.
3 Stir in the milk and pour the mixture into the pastry-lined plate.
4 Bake on the centre shelf of a moderately hot oven (375Â°F – Gas Mark 5).
5 When cooked and golden, remove from the oven and garnish with slices of tomato.