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Prep time: 10-15 minutes
Cook time: 15-20 minutes
Serves: 4
Ingredients
2 sheets of short crust pastry
4 eggs
150g grated cheddar cheese
4 slices of bacon, finely diced
150 ml cream
1 tbsp. chopped parsley
Salt and pepper
Method
Cut the pastry into 10 cm circles, place into a tart tin, line with baking beans (muffin cases filled with rice,) and blind bake for 10 minutes at 180oC, remove from the oven and allow to cool.
Mix together the eggs, bacon, cream, cheese, parsley and salt and pepper then pour into the blind baked pastry cases.
Bake in a pre-heated oven at 180oC for 10-15 minutes.
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