Ingredients

For the Pastry:

• 225g plain flour
• 115g cold butter, cubed
• 1 egg yolk
• 2-3 tbsp cold water
• Pinch of salt

For the Filling:

• 200g bacon rashers, chopped
• 2 large onions, thinly sliced
• 180g Marsh Extra Tasty Cheddar cheese, grated
• 4 large eggs
• 300ml thickened cream
• 100ml milk
• 30g butter
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Salt and pepper to taste
• Pinch of nutmeg

Instructions

Make pastry:
Mix flour and salt. Rub in cold butter until it resembles breadcrumbs. Add egg yolk and water to form dough. Wrap and chill 30 minutes.

Cook filling:
Cook bacon until crispy, reserve 1 tbsp fat. Add butter to pan and caramelise onions 20-25 minutes until golden.

Prepare base:
Roll pastry, line tin, prick base. Blind bake at 200°C for 15 minutes with baking beans, then 5 minutes without. Reduce to 180°C.

Make custard:
Whisk eggs, cream, milk, thyme, salt, pepper, and nutmeg.

Assemble:
Layer onions, bacon, and half the Marsh Extra Tasty Cheddar in 
pastry case. Pour over custard, top with remaining cheese.
Bake: Cook 30-35 minutes until set and golden. Rest 10 minutes before serving.