Without a doubt, this is one of the most famous flans in the world.
- 12 ounces shortcrust pastry
- 6 ounces bacon rashers, rinds removed and cut into strips to fit pastry base
- 3 ounces gruyere cheese, cut into thin slices
- 3 eggs
- 1 1/2 cups milk
- Salt, pepper and nutmeg to season
Roll out shortcrust pastry to fit 8-inch pie plate. Prick base with a fork. Place a piece of greaseproof paper over pastry - fill with dried peas and bake in a preheated 425 degree F. oven for 20 minutes. Remove paper and dried peas and allow to cool. Lower the oven temperature to 400 degrees F. Lightly saute bacon in a fry pan. Place bacon strips on base of pastry case. Strew with thin slices of gruyere cheese. Mix eggs with milk and season with salt, pepper and nutmeg. Pour half the milk and egg mixture over the cheese and bacon. Leave for 2 minutes to set, then add the remainder. Place into the oven and allow to bake for 25 to 30 minutes. Remove from oven, place on serving dish and serve hot or cold, cut into small slices.