Serves 6-8 | 1 hour 10 minutes
Ingredients
- 1 sheet pre-rolled savoury shortcrust pastry
- 4 Olliff Farm eggs
- 2 egg yolks
- 300ml cream
- 100ml milk
- 100g gruyere or tasty cheese, grated
- 2 tbsp fresh chives, chopped
- Salt and pepper, to taste
- Pinch of nutmeg
Method
- Preheat the oven to 190C. Line a 23cm tart tin with the pastry, prick the base, and blind bake for 15 minutes until lightly golden.
- Reduce the oven to 160C.
- Whisk the eggs, egg yolks, cream and milk together, then stir through the cheese, chives, salt, pepper and nutmeg.
- Pour the mixture into the pastry case.
- Bake for 30-35 minutes, until just set with a slight wobble in the centre.
- Cool for at least 15 minutes before slicing.