Form breadcrumbs by rubbing together in a bowl the butter and flour with your hands, add a few tablespoons of water to this fairly crumbly mixture and mix with a knife until a floury dough is formed. The dough should but be wet like cake mix though not too dry that it falls apart, it should hold together in a ball; this is the shortcrust pastry.
Step 2:
Roll out the pastry and place into a circular dish, make pricks in the bottom of it with a fork and lay some baking paper over the top, put some dry beans or lentils on top of this and pre-bake the pastry for about 10/15 mins on about 200 degrees c until slightly golden.
Step 3:
Take the baking sheet and lentils/weighty dry goods off the pastry and put the various cut up cheeses and your other ingredients onto the pre baked base. Pour over a whisked mix of the eggs and cream and bake in the oven for a further 25 minutes 🙂
Step 4:
As for extra toppings, i have tried caramelised onion and garlic (fried or roasted with honey or sugar until sticky) roasted tomato and spinach, and a particular favourite is sweet potato and red onion. This is a typically veggy recipe though i suppose bacon would work with certain cheeses 🙂
