Serves 6-8

Shortcrust Pastry
225g Plain Flour
110g Butter
2.5tbsp Water

Filling
3 Eggs (beaten)
4-6 Rashers of Bacon (chopped)
1 Leek (chopped)
25g Butter
25g Plain Flour
290ml Milk
2tsp Wholegrain Mustard
50g Cheddar

To make the pastry cut the butter into cubes and add to the flour in a large mixing bowl. Flour your hands and using your fingertips, rub the butter into the flour until you have a breadcrumb type mixture. Stir in the cold water (you may not need to use it all) and bind the dough together.

Heat the oven to 200C / Gas 6. Roll out the pastry on a floured surface to make approximately 28cm circle.

Lift the pastry into a flan tin (you can line this with greaseproof paper). Gently press the pastry into the tin with your fingers, leave an overlap round the edges as the pastry will shrink when baked. Chill the case for at least 15mins.

Once chilled cover the pastry with foil pressed into the edges and dot with holes, this stops the pastry lifting from tin. Bake for 15mins, then remove the foil and bake for a further 5mins.

Meanwhile, dry fry the bacon and leeks until the bacon is crisp. In a separate saucepan combine the butter and flour on a low heat and use a whisk to mix, gradually add the milk and continue to whisk. Bring to a simmer and continue to whisk until the mixture thickens. Simmer for 2mins then add the mustard.

Once the base is cooked I like to spread a thin layer of pesto over it with the back of a spoon. Scatter the leek and bacon over the pastry. Beat the eggs into the sauce and season. Pour the mixture into the case evenly then top with cheese. Bake for 40mins until puffed and golden.

You can change the filling to include whatever you like, e.g. chopped spinach, onion, tomato, pepper, sausage, feta, etc.