Preheat oven to 200C. Place a shallow baking tray in the oven to heat. Lightly grease 20cm x 4cm deep loose bottom flan tin.

Roll out the pastry to 3mm thickness. Using the rolling pin, roll the pastry up gently lift over the tin. Ease the pastry onto the tin with your fingers, gently pushing into the flutes. Allow Any excess at the top to just lean over the edge.

Roll a rolling pin over the top of the flan tin to cut off excess pastry and form am even edge.

Use your fingers to pull of any excess pastry. Refrigerate for 20-30 minutes.

Line the pastry case with baking paper and fill with baking blind material. Place the tin on the preheated tray; bake for 15 minutes. Remove the paper and rice and return to oven for a further 5 minutes until golden and the pastry has no uncooked patches.

Reset the oven to 180C. Pan fry the Bacon until crisp. Scatter into base of the baked shell.

Whisk together the eggs and egg yolks,milk and cream season with salt and pepper.

Pour over the mixture on top of the crispy Bacon. Place shell back into oven and bake for 40-45 minutes until golden brown and set.