August 29, 2014
2 hrs 30 mins
2 hrs 40 mins
1 can evaporated milk
1/2 cup cream
250g diced bacon
2 sheets of puff pastry
1 1/2 cups grated cheese
1/4 tsp Cayenne pepper (can add more or less)
1/4 tsp Nutmeg
Mixed herbs (as much or as little as you like)
1Fry off bacon & onion in a pan, add in mixed herbs & allow to cool.
2Mix together eggs with cream, evaporated milk, cayenne & nutmeg.
3Line SC with baking paper & then line the inside with your puff pastry (I traced my SC to make my puff pastry an oval shape).
4Add cooled Bacon/onion mixture & top with grated cheese.
5Pour over egg mixture, ensuring that that the is at least a 1-2cms from top of puff pastry so it does not spill over.
6Place tea towel under lid & cook on high for 2 1/2hrs (time may vary - I kept an eye on it from 2hrs).
7Lift out of SC, cut, serve & ENJOY!
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