Brussels Sprouts and Bacon Quiche

Preheat your oven to 200°C (180°C fan).

Roll out the pastry and line a 23cm tart tin. Prick the base with a fork, line with baking paper and fill with baking beans.

Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes. Reduce oven to 180°C (160°C fan).

While the pastry bakes, cook the bacon in a frying pan until crispy. Remove and set aside.

In the same pan, add the butter and cook the onion for 5 minutes until soft.

Add the halved Brussels sprouts and cook for 6-8 minutes until golden and tender. Season with salt and pepper.

In a bowl, whisk together the eggs, Jersey cream, milk, thyme, salt, and pepper.

Spread the cooked Brussels sprouts, bacon, and half the cheese over the pastry base.

Pour the egg mixture over the top and sprinkle with the remaining cheese.

Bake for 30-35 minutes until the filling is set and golden on top.

Let cool for 10 minutes before slicing and serving.