Pre-heat the oven to 190°C
Line an oven proof dish with the pastry.
Blind bake in the oven for 5-10 minutes
Remove from the oven and allow to cool a little bit
In a measuring jug break 4 free range eggs
Make up to the half pint mark with creme fraiche, milk or cream.
Add a bit of pepper and some mixed herbs
Mix together just enough to blend it all
Sprinkle the chosen fillings (chopped cooked bacon, onion, mushrooms, peppers etc) over the pastry base
Add some of the cheese to the fillings as you go
Pour the egg mixture over the fillings into the pastry lined dish.
Add the remaining grated cheese on top of the mixture.
Bake for about 30-45 minutes - until the egg mixture has set and risen.