Instructions: First make the pastry.

Measure the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.

Mix to a dough with the egg yolk and the water all this can be done in a processor. Work together.

Chill for half an hour or so in the fridge.

Roll the pastry out on a lightly floured surface.

Use to line a large deepish oval flan dish 330 x 250mm or a 280 to 305mm deepish round flan dish.

Flute the top edge.

Chill until ready to cook.

Put the bacon pieces in a large nonstick frying pan on the simmering plate and allow the fat to run out.

Add the onion transfer to the boiling plate to brown for a few moments then transfer to the floor of the simmering oven for 15 minutes or so until the onion is tender.

Return to the boiling plate add the spinach and stirfry for a couple of minutes.

Whisk the eggs cream milk and seasoning (go easy on the salt if the bacon is salty).

Scatter the bacon onion and spinach over the base of the pastry case sprinkle over half of the gruyere cheese pour over the egg mixture and sprinkle with the remaining cheese.

Cook on the floor of the roasting oven for about 25 to 30 minutes turning after 15 minutes until the lusty is pale golden brown and the filling is just set and golden all over.

If the top is becoming too brown slide in the cold plain shelf on the second set of runners.

Dont be tempted to cook for too long as the filling will puff up and overcook.

The greatest joy is that with an aga there is no need to bake the pastry blind first. You can make your own pastry as above or use a bought 500g packet of shortcrust pastry.

Serves 8

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