Ingredients

For the shortcrust pastry: 200g flour, 80g butter, 1 egg white, 80ml water, salt, 2 tablespoons of toasted sesame seeds
For the filling: 200g smoked bacon, 1 onion, 5 eggs, 400ml of cream with 36% fat content, grated nutmeg, salt, black pepper, grated emmental cheese

Preparation

For the shortcrust pastry: Sift the flour and put it in a volcano shape, add the butter, with a soft texture, the egg white, the sesame seeds and the salt. Stir the dough, adding the water until it is sticky. Wrap in greaseproof paper and leave in the refridgerator for 30 min. Remove the paper and roll out with a rolling pin, adding flour. Put into the pan and flatten the dough against the sides of the pan. Remove the excess with the same rolling pin, rolling it over the sides of the pan. Pierce the pastry dough with a fork, and put a 'weight' on top (for this it is possible to use dried beans on aluminium paper). Bake for 30min at 190ºC, take out the oven and remove the 'weight'. For the filling: Fry the bacon gently in a frying pan, without oil. Remove the bacon and in the same frying pan fry the chopped onion over a low heat with a little salt. Beat the eggs, add the cream, seasonings and the grated nutmeg. Also add the onion and the bacon and stir well. Then pour it into the pan with the cooked pastry (without the 'weight'). Scatter the grated emmental cheese over the top and bake for 35 min at 180ºC. We can add spring onion cooked in the oven, fresh cherry tomatoes and a slice of fried bacon