Remove your pastry from the fridge to allow it to come to room temperature. Roll it slightly bigger than your pie dish and line your pie ready for the filling.

Prepare the filling, slice the mozzarella cheese ball into big slices. Finely slice the bacon into strips and quarter the tomatoes. Finally dice the Cheddar cheese into cubes. I like to cube my cheddar cheese as apposed to grated so you can get big gooey pieces of cheese when it cooks and the cheesier it will taste.

Once all your fillings are placed int he pastry case prepare your eggs. Whisk all 6 eggs in a separate bowl and then pour over your filling.

You can season with pepper or other herbs of your choice. I used dried fresh thyme. Place in a preheated oven at 180c for 20 minutes. Once out of the oven drizzle over your Shiraishi sauce and a few basil leaves. enjoy