- 320g ready rolled shortcrust pastry
- 3 eggs, beaten
- 200ml whole milk
- 75g gruyere cheese, grated
- ½ onion, finely diced
- 1 pinch ground nutmeg
- 2 smoked back bacon, sliced
Preheat the oven to 180°C/ 350°F/gas 4.
Grease a 12-hole muffin tin with a little butter and a sprinkling of flour. Roll out your pastry to 0.3cm thickness and cut out 12 discs to fit your muffin tin.
Press the pastry discs gently into the tin. At this point, you can choose to blind bake them but, if you have rolled them out nice and thinly, you should still have a thoroughly cooked, crispy case if you decide not to.
Cook-off your onions and bacon in a pan. Allow to cool and combine with your milk, cheese, egg and nutmeg in a bowl and whisk well – seasoning generously.
Someone in the comments made a very good suggestion that (to guarantee everyone has the same amount of bacon & onion) you should pop the bacon & onion into the cases first, followed by your cheesy, egg mixture. I like this idea. I like it a lot!
Spoon the filling into the pastry cases and sprinkle a little more Gruyère over the top. Cook in the preheated oven for about 20 minutes or until the egg mixture has lost its wobble!