The pastry for 8-inch flan tin
4 oz.plain flour
1 egg
A little water
2 oz. butter
Salt
Cut the butter into little pieces and crumble it thoroughly with the sieved flour, adding a good pinch of salt. Break in the egg and mix the dough with your hands. Add enough water (2-4 tablespoons) to make a soft dough - but it should still be firm enough to come a way clean from the mixing bowl. Knead it into a ball, wrap it in greaseproof paper, and leave it for a minimum of 2 hours. Later, roll it out very thin, line the 8-inch flan tin with it and prick the surface with a fork. Although Elizabeth David does not recommend this, I fill the case with rice, haricot beans or crusts, and partly cook it before filling with egg, cream and bacon mixture.
For the filling cut 6 thin rashers of streaky bacon into 1" wide strips. Cook them in a frying pan to get rid of some of the fat. Arrange them in circles on the pastry. Have ready pint of double cream mixed with the very well-beaten yolks of 3 eggs plus 1 whole egg and well seasoned with freshly-ground pepper and a little salt. Pour this mixture over the bacon and put immediately in pre-heated oven (400°F). Cook for 20 minutes and then lower temperature to 350°F for another 10 minutes. By this time the filling should be puffed up almost like a Souffle, and golden brown. Let it rest a minute or two after you take it from the oven, to make it easier to cut but don't wait until it has fallen before serving it.