Egg And Bacon Tart

• 2 sheets ready rolled shortcrust pastry
• 1 tablespoon olive oil
• 1  onion, finely diced
• 5 rashers middle bacon, rind removed, finely chopped
• 1 cup grated tasty cheddar cheese
• 4 eggs
• 1 teaspoon  flour
• 300ml cream
• 1/2 cup milk

1. Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.
2. Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.
3. Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.
4. Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.