15ml (1 tbsp) olive oil
15ml (1 tbsp) butter, and extra for greasing
2 onions, finely chopped
500g (1lb) raw bacon, chopped into bite-sized pieces
30g (1oz) chives, finely chopped
250ml (1 cup) grated cheddar
4 large eggs, whisked
400ml (⅔ pt) milk
90g (3oz) flour,
Preheat the oven to 180°C/350°F/gas mark 4.
Fry the onions in the butter and oil in a large frying pan until softened.
Add the bacon pieces to the onions and fry on a high heat to brown the meat and get it fully cooked. Be careful not to burn so lower the heat if necessary.
Remove from the heat and place it in a large mixing bowl to cool down.
Stir in the grated cheese and chives.
In another bowl, prepare the batter by mixing the eggs, milk and flour.
Grease a pie dish, measuring at 30cm (12in), with butter.
Spoon the bacon mixture in the pie dish and spread the contents evenly.
Pour the batter in and even out the filling.
Bake in the oven for 25 minutes or until the top is golden and the center cooked.
Serve with salad with acidic dressing to cut through the richness.