Fry off bacon & onion in a pan, add in mixed herbs & allow to cool.
Mix together eggs with cream, evaporated milk, cayenne & nutmeg.
Line SC with baking paper & then line the inside with your puff pastry (I traced my SC to make my puff pastry an oval shape).
Add cooled Bacon/onion mixture & top with grated cheese.
Pour over egg mixture, ensuring that that the is at least a 1-2cms from top of puff pastry so it does not spill over.
Place tea towel under lid & cook on high for 2 1/2hrs (time may vary - I kept an eye on it from 2hrs).
Lift out of SC, cut, serve & ENJOY!
Note from SCC: This recipe is for some reason missing it's submitter name and we always add this! If this is your recipe please contact me so I can get your name on your great recipe x