• 100 g/4 oz shortcrust pastry

Roll out the pastry and use to line a 20-cm (8-in) round tart tin, a shallow sponge cake tin or a flan ring set on a baking tray. Trim the edges and set aside while preparing the filling.

Trim the bacon rinds from the rashers and cut the bacon into strips. Fry in a dry pan until the fat runs and the bacon is tender, then drain and sprinkle over the base of the pastry case. Add half the grated cheese.

Whisk together the eggs and milk and season well with salt and freshly milled pepper. Strain into a jug and then pour into the pie shell. Sprinkle with the remaining cheese.

Place just above the centre in a moderately hot oven (190°C., 375°F., Gas Mark 5) and bake for 40–45 minutes or until golden brown. Serve warm with salad.