Serves about 4

1. Place a shelf just above the centre of the oven, ready for your quiche and preheat the oven to Gas 5 or 190°c.

2. Grease your flan dish.

3. Make your short crust pastry by:
* a. Sieve Flour into large mixing bowl
*b. Add into the mixing bowl the fat.
*c. Chop the fat with the knife into the flour so that it is broken down into smaller pieces.
*d. Rub in, using your finger tips, the fat into the flour until the mixture turns to breadcrumbs.
*e. Add cold water to the breadcrumb mixture, tablespoon by tablespoon. Start to mix the water into the mixture with the knife.
*f . Add enough water so the mixture can bind together.
*g . Once the mixture starts to form together use your hands to lightly push it all together into a ball.
*h. Place the ball onto a floured surface and lightly knead.
*i. Start to roll out into the size and thickness needed, making sure that the mixture has not stuck to the table by constantly moving the mixture

4. Once the pastry is the right size, roll it around your rolling pin and transfer to your flan dish, to line it.

5. Cut your bacon, mushrooms and lightly fry. Transfer to your flan dish.

6. Grate your cheese and place on top of your bacon and mushrooms.

7. Crack your eggs into a jug and add your milk and salt and pepper. Beat together, then pour into your flan dish, being careful not to add too much so that it does not over flow.

8. Slice your tomatoes and position on the top of your flan.

9. Bake in the oven for around 30-40 minutes until firm to the touch and golden brown.