Egg and Bacon Flan

Ingredients

• 6 filo pastry sheets
• 300ml semi-skimmed milk
• 30g Grated low-fat mature cheese
• 2 eggs
• 200g lean back bacon
• a little oil spray
• chopped chives

Cooking Instructions

1. Cut 6 filo pastry sheets in half and spray each one with a little oil spray. Line a 16cm ovenproof flan mould with the sheets, scrunching them up the outer edges.
2. Place a disc of greaseproof paper inside the mould on top of the pastry, to prevent it from falling into the centre. Bake in the oven for 10 minutes at 180C, 350F, Gas Mark 4 until dry to touch.
3. Heat 300ml semi-skimmed milk to near boiling.
4. Sprinkle 30g grated low-fat mature cheese in the base of the pastry case. Using scissors, snip 200g lean back bacon into thin strips and place on top of the cheese, then grate an extra 20g cheese on top.
5. Whisk 2 eggs, pour into the hot milk and mix until combined. Pour the mixture into the flan case and top with a few chopped chives. Bake in the centre of the oven at 180C, 350F, Gas Mark 4 for 30-35 minutes until lightly browned and set.
6. Serve hot or cold with salad and new potatoes.

Tips