Ingredients
For the shortcrust pastry:
175g/6oz plain flour
85g/3oz butter
2 tbsp water
5 eggs
4 streaky bacon rashers, chopped
1 large leek, chopped
25g/1oz butter
25g/1oz plain flour
290ml/½ pint milk
2tsp ready-made mustard
50g/2oz cheddar, grated
Method
1. Cut the butter into cubes and add to the flour in a large bowl. Using your fingertips, rub the butter into the flour until you have a mixture that resembles breadcrumbs. Stir in the cold water and bind the dough together.
2. Preheat the oven to 200C/400F/Gas 6. On a floured work surface, roll out the pastry to a 28cm/11in circle.
3. Lift the pastry into a 23cm/9in flan tin and gently press in with your fingers. Trim off the excess. Chill the case for 15 minutes, then line the pastry case with greaseproof paper and fill with baking beans. Bake for 15 minutes. Remove paper and baking beans and bake for 5 minutes more.
4. Meanwhile, hard-boil two eggs for 8 minutes. Cool, peel and chop.
5. Dry fry the bacon and leeks for 3 minutes until the bacon is crisp.
6. Put the butter, flour and milk in a small pan. Bring slowly to the boil, whisking until thickened. Simmer for 2 minutes. Stir in the mustard.
7. Scatter the leeks, bacon and chopped egg over the pastry. Beat the remaining eggs into the sauce and season. Pour into the case, add the cheese and bake for 40 minutes until puffed and golden.
