Serves: 6-8, Calories: 474, Time: 2 hrs 15 mins

Ingredients:

Pastry:

• 200g plain flour.  684
• 50g butter.  375
• 50g lard.  449
• salt, pinch
• 1 tbsp water.  = 1508

Filling:

• 8 rashers bacon, lardons.  404
• 100g cheddar, grated.  415
• 300ml crème fraîche.  888
• 100ml double Elmlea.  351
• 3 eggs, beaten.  225
• ⅛ tsp pepper
• ⅛ tsp (shy) ground nutmeg.  = 2358

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Pastry: In large mixing bowl; Rub flour, salt, butter and lard to breadcrumbs. Bring together with water.
3. Ball up. Flatten and wrap in plastic, chill for 30 mins minimum.
4. Roll pastry to 3mm. Line 9.½" flan dish. Trim. Prick base with fork. Line with foil.
5. Blind bake base for 15 mins. Remove foil. Bake for 5-8 mins more. Remove. Cool.
6. Lower oven to 170°C Fan/Gas Mark 5.
7. Filling: In frying pan; Fry bacon until golden. 10-15 mins.
8. Scatter ⅔ cheese and bacon over base.
9. In medium Pyrex bowl; Mix crème fraîche to slacken. Slowly mix in Elmlea, then eggs. Season. Add nutmeg.
10. Pour filling into pastry base. Scatter on remaining cheese.
11. Bake for 25 mins, or until golden and softly set (centre should jiggle).
12. Serve warm or cold.
13. Keeps in fridge for 3 days.

Calories = 3791

• 3791 / 6 = 632
• 3791 / 8 = 474