Leave pastry to soften at room temperature. Lightly flour rolling pin and work surface. Gently press top of pastry and roll out. Turning frequently. Until you get to a circle with thickness of £1 coin. Use the rolling pin lift pastry up and over tin floured side facing up.

Smooth pastry lvet the base of tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the side. Trim any overhanging pastry with scissors so pastry rises 1cm above rim. Roll excess pastry into small ball and use to press pastry into fluted edges. Chill for 30 mins covered with cling film. Any left over can be chilled and reused or frozen for a month.

Heat oven to 200c/fan 180c/ gas mark 6. Cut a large piece of baking parchment then scrunch into a ball. Open it up and use to line chilled pastry case then tip in baking beans with more against side to support sides. Bake on baking sheet for 15-20 mins until the edges are crisp. Remove from oven and lift paper and beans out. Return pastry to oven for 5 mins or until base and sides are golden and crisp

Lower oven ro 150c / fan 130c/ gas mark 2. Heat a pan then fry bacon until golden. Scatter over pastry base discard any excess fat follow by cheese. Mix together-eggs cream and nutmeg. Half Fill case. Rest baking sheet on an oven shelf then pour rest of mixture in. Bake for 30 -35 mins or until Set. Remove and allow to cool for 10 mins.