For the pastry
click here for gluten free pastry
For the filling
1 large egg, beaten
150g lactose free double cream
1 tbsp chopped chives
1 tbsp vegetable oil
4 tbsp lactose free milk
leaves from 2 sprigs thyme, plus a few extra sprigs
150g small vine tomatoes, halved
2 thick-cut rashers unsmoked bacon, chopped
Preheat the oven to 220C/gas 7/ fan 200C. Make the pastry as per recipe.
Turn on to a lightly (gluten free) floured surface, roll out and use to line a 20cm flan tin.
Line with baking parchment, cover with baking beans and bake for 5 minutes.
Remove the paper and beans and bake for 5 minutes more. Allow to cool on a rack. Reduce the oven to 160C/gas 3/fan oven 140C.
Heat the oil in a pan and cook the bacon crispy. Remove from the heat.
Mix the lactose free milk, cream, eggs, chives and thyme leaves. Season well.
Put the bacon and tomatoes in the flan case. Add the lactose free milk mixture and top with extra thyme sprigs on top. Bake for 30 minutes until set.
Recipe adapted from: Good Food