If time allows, leave the pastry, still wrapped, at room temperature for 20 minutes (this makes it easier to unroll without cracking).
• For more flavour, feel free to add chopped fresh herbs in with the egg mixture. Try chives, parsley or basil.
• If you like a hint of spice, add a few shakes of Tabasco or other hot sauce to the egg mixture.
• You can use almost any cheese here. In addition to Cheddar, anything from Edam to feta to Stilton would work a treat!
• You can use a total of 210ml milk instead of the 60ml cream, if desired.
I was only recently saying how a bacon and egg flan had been a staple of my family in the 1950s. So I gave this a go. I used Quorn rashes as I'm a non-meat-eater, lovely rich farm eggs, and Greek yoghurt instead of cream, because I didn't have any cream. I added a very scant 100 grams of cheese, as I thought it might be too salty. However, it was lovely, did the two of us for dinner last night and lunch today. I might do without the pastry and make it in a layered sliced potato case next time, as the pastry can go cardboard-y. Served with buttery garden peas. Thank you. - 02 Aug 2015