2 sheets frozen shortcrust pastry, thawed
4 short-cut bacon rashers, thinly sliced
65g (3/4 cup) coarsely grated cheddar
1 bunch broccolini, trimmed
125ml (1/2 cup) cream
Lightly grease a 12 x 34cm silicone or non-stick tart tin and line with pastry.
Trim any excess and place in fridge for 30 minutes to rest.
Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 3-4 minutes or until light golden.
Transfer to a plate.
Preheat oven to 200°C.
Line the pastry case with non-stick baking paper and fill with pastry weights or rice.
Bake for 15 minutes.
Remove the paper and weights and bake for a further 5 minutes or until pastry is lightly golden.
Reduce oven temperature to 160°C.
Place the tin on a baking tray.
Sprinkle half the bacon and half the cheddar over the pastry case.
Arrange the broccolini on top.
Whisk the eggs and cream until well combined.
Pour over the broccolini.
Sprinkle with remaining bacon and cheddar.
Bake for 35 minutes or until just set.