- 300g shortcrust pastry
- 200g pack lardons, smoked or un-smoked
- 50g Graham's Extra Mature Cheddar, grated
- 500g Graham's Natural Quark
- 4 large eggs, beaten
- Pinch ground nutmeg
- Salt and freshly ground black pepper, to taste
Roll the pastry out thinly and use to line a 23 x 2.5cm loose-bottomed, fluted flan tin. Press the pastry into the sides of the tin and lightly prick the base with a fork. Chill or freeze for 10 mins. Put a baking sheet in the middle shelf of the oven and heat oven to 180°C fan/200°C/ gas mark 6.
Line pastry case with foil, shiny side down, fill with baking beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. While the pastry is cooking, prepare the filling.
Heat a small non-stick frying pan and fry the lardons until just beginning to colour. Drain them on kitchen paper. Scatter 2/3 of the cheese and lardons evenly over the bottom of the pastry case.
Put the Quark and eggs into a bowl and whisk together until well-mixed. Season (not too much salt as the bacon and cheese will be salty) and add a little nutmeg to taste and seasoning if required. Pour three-quarters of the filling into the pastry case.
Carefully put the flan tin back on the baking sheet and pour the rest of the filling into the pastry case. Scatter the remaining grated cheese on top. Lower the oven to 170°C fan/190°C/gas mark 5. Bake for about 25 mins, or until golden brown and still a bit wobbly in the middle. Remove from the oven and allow to sit for 5 mins, then remove from the tin. Serve immediately (or leave until cold and serve)