Ingredients:

• 6 oz  shortcrust pastry preferably made from wholemeal flour
• 1 lb leeks
• ¼ lb (4 oz) bacon
• 2 large eggs (preferably free-range)
• ¼ pint full or semi-skimmed milk
• Salt and pepper
• 1 tablespoon grated Parmesan cheese

Method:

1. Roll out the pastry and use it to line a 8" flan ring or dish. Prick all over and line with greasproof paper and weigh down with beans, breadcrumbs or rice. Pre-heat the oven to Gas Mark 7 (400°F/200°C).
2. Place the flan ring on a tray and bake for 10 minutes and then remove the paper and beans/breadcrumbs/rice and return the flan ring to the oven for another 5 minutes to dry out and colour slightly. Remove from the casing.
3. Reduce the oven temperature to Gas Mark 5 (375°F/190°C) and make the filling.
4. Chop the bacon into small pieces. Fry gently in a pan until the fat runs. Chop the leeks and add them to the pan, cover and cook over a low heat for about 10 minutes, stirring occasionally, until the leeks are tender.
5. Using a slotted sppon, transfer the bacon/leek mix into the flan case.
6. Beat the eggs and milk together.  Season with salt and pepper and pour over the leeks and bacon. Sprinkle the top with the Parmesan cheese.
7. Return to the oven on a tray and bake for about 30minutes until the filling is set and lightly browned.

Serves 4  - Make into a light meal by serving with a salad.