A wonderfully simple supper from the Lorraine region in France.
Begin by preheating oven to 200 deg cel. Take a roll of shortcrust pastry and line a tart tin, making sure the edges go over a little as it shrinks while baking. Prick bottom a couple of times with a fork and bake blind for about 15 -18 minutes (lined with waxed paper and filled with beans / ceramic beans). Remove paper and beans and bake the pastry shell again for 5 minutes to dry out a bit and colour.
In a pan heat 1 tablespoon oil then add 200g bacon cut into pieces, 1/2 a large onion finely diced and 1/2 a green pepper diced. Cook to soften (the french don't fry and crisp up the bacon).
In a bowl whisk 3 large eggs, 1/2 cup of cream, 3/4 cup of milk, salt and pepper to taste. Add 1 cup of grated Gruyere cheese. Add the bacon mixture to this bowl and gently blend.
Pour the mixture into the pastry shell and bake for 15 minutes. Reduce to 150 degrees and bake for another 10-15 minutes.
Cool slightly before serving with a green salad. Perfect every time.
You can replace the Gruyere for Cheddar and you can replace the milk with cream for a richer taste. Delicious!