|Plain flour||1 Pound (500 Gram)|
|Margarine||8 Ounce (250 Gram)|
|Streaky bacon||12 Ounce, derinded chopped|
|Cheddar cheese||6 Ounce, grated (175 Gram)|
|Eggs||6 , beaten|
|Milk||1 1⁄2 Pint (900 Milliliter)|
|Mixed herbs||1 Tablespoon|
Make the pastry as for Pissaladiere (above).
Divide into 3 equal pieces, roll out and use to line three 20 cm (8 inch) flan dishes or rings.
Bake blind (as for Pissaladiere) in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 15 minutes.
Meanwhile, fry the bacon in its own fat over moderate heat until golden.
Drain and divide between the cooked flan cases.
Sprinkle with the cheese.
Beat together the eggs, milk, herbs, and salt and pepper to taste, and pour into the flan cases.
Return to the oven for 25 minutes, or until golden and set.
Serve hot or cold.