1 pack of ready-rolled shortcrust pastry
6 Glenballyeamon free range eggs
0.5 tub creme fraiche
1 pack of bacon lardons
100g emmental cheese, grated
1.5 tsp herbs of choice (I used My Secret Kitchen's Onion & chive mix)
Seasoning to taste
Pre-heat the oven to 180 degrees.
Lightly grease a loose-bottomed flan tin and press the pastry in, leaving an overhang around the edges.
Prick the pastry base then blind bake for 15 minutes, using greaseproof paper and baking beans or an alternative. Remove the paper and beans then bake for 5 more minutes.
Meanwhile dry fry the bacon lardons until crispy then set aside on some kitchen paper for the excess fat to drain away.
In a bowl whisk the eggs, creme fraiche, herbs and seasoning then add the cheese and stir together.
Remove the pastry case from the oven and allow to cool for a moment then spread the lardons in the case and top with the egg mixture.
Bake in the oven for 25-30 minutes.
Allow to cool for 10 minutes before removing the pastry overhang with a sharp knife and taking it from the tin to cool on a wire rack. It's great hot or cold with a green salad and coleslaw.