Serves 6, prep time 10 minutes, cooking time 40 minutes
1 sheet of shortcrust pastry
1 tsp paprika
4 free-eggs, beaten
1/2 cup of milk
1 cup of Branston pickle
250g mature Cheddar, grated
2 tsp of dried thyme
Preheat the oven to 180 degrees. Grease a tart tin and line with pastry, trimming off any excess. Prick the base with a fork. Line with some baking parchment and fill with dried beans, bake for 15 minutes.
Meanwhile, mix the eggs, milk and paprika. Spread the tart base with pickle, sprinkle over half the grated cheese, then pour over the egg mixture, top with the remainder of the cheese and top with dried thyme.
Place in the oven 25–30 minutes, until the fillings set. Serve warm with some salad leaves.