What she’d tell you
Better cold than hot, which makes it the finest packed lunch there is. Blind-bake the pastry properly or the bottom will be raw, and that is the only difficult part of the whole thing.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Heat the oven to 190°C. Line a 23 cm tin with the pastry, leaving the edges hanging over.
Prick the base, line with paper and baking beans, and bake 15 minutes. Take the beans out and bake 10 minutes more until dry and pale gold.
Fry the chopped bacon until crisp, then soften the sliced onion in the fat.
Whisk the eggs and yolks with the cream, milk, nutmeg, salt and pepper.
Scatter the bacon, onion and cheese into the case, pour the custard over, and bake at 170°C for 30–35 minutes.
It is done when the edges are set and the middle still has a slight wobble. Cool at least 20 minutes before cutting.
If you haven’t got it
Bacon
sautéed mushrooms and leeks for a vegetarian one
Cream
all milk: it sets firmer and is a good deal lighter
Keeping it
Three days in the fridge, and it is at its best cold on day two.
None needed. If you want it warm, 160°C for 15 minutes.
