Roll out your shortcrust pastry big enough to fit your flan dish. Here I have used shop bought pastry.
Using your rolling pin, cover your flan dish with the rolled out pastry.
Having moulded your pastry to the flan dish, cut away the excess using the back of a knife.
Now using a fork, prick your pastry at the base in readiness for blind baking.
Place your dish into a baking tray, here I have used a deep sided tray, but you could use a flat tray if required.
Having moulded your pastry to the flan dish, cut away the excess using the back of a knife.
Now using a fork, prick your pastry at the base in readiness for blind baking.
Place your dish into a baking tray, here I have used a deep sided tray, but you could use a flat tray if required.
Cover the pastry with greaseproof pastry and weight down with ceramic beans. Now place in a hot oven and blind bake for about 10-15 minutes.
Prepare your ingredients whilst your casing is baking. You will need; 4 x eggs, equal measure of milk, 1 x tomato for dressing, 1 x large handful of sweated onions, browned bacon pieces & grated cheese and salt & pepper to taste.
Prepare your ingredients whilst your casing is baking. You will need; 4 x eggs, equal measure of milk, 1 x tomato for dressing, 1 x large handful of sweated onions, browned bacon pieces & grated cheese and salt & pepper to taste.
oh man, that looks goooooorgeous!!! most certainly will try this, too!
ReplyDeleteSommer, I think you are easy to please! Lol
ReplyDeleteOh, Marc, that would go down a treat just now! Looks soooo good!
ReplyDeleteJean, Thanks for your comment, I just love this sort of plain home cooking, no fuss, just good old fashioned grub at its best when eaten without any leftovers.
ReplyDelete