• 1 teaspoon olive oil
  • 4 middle bacon rashers, trimmed, chopped
  • 1/3 cup grated tasty cheese
  • 6 eggs
  • 1 1/2 tablespoons milk
  • Pastry
  • 1 cup gluten-free plain flour
  • 1 cup gluten-free self-raising flour
  • 1/4 cup soy flour
  • 1/4 cup rice flour
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil
  • Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans.
  • Make pastry Combine flours in a bowl. Make a well in centre. Combine egg, oil and 3/4 cup cold water in a jug. Pour mixture into well. Stir until dough starts to come together. Turn out onto a lightly floured surface. Press into a ball. Knead until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  • Heat oil in a frying pan over mediumhigh heat. Add bacon. Cook, stirring, for 4 minutes or until golden. Transfer to a plate lined with paper towel.
  • Roll pastry out on a lightly floured surface until 2mm thick. Using a 7cm round cutter, cut 24 rounds from pastry. Press rounds into prepared pan holes. Divide bacon and cheese between pastry cases. Whisk eggs and milk together in a jug. Divide egg mixture between pastry cases. Bake for 10 minutes or until set. Serve.
  • Protein Dietary Fibre 4.70g 0.60g Fat Total Energy 5.10g 423kJ Fat Saturated Sodium 1.50g 145mg Carbohydrate Total Cholesterol 9.10g 61.00mg Carbohydrate Sugars –