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1
The shortcrust pastry is the same as this one http://www.food.com/recipe/shortcrust-pastry-177343 except I use margarine instead of butter.
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2
Combine the flour, baking powder and salt.
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3
Add the margarine and either crumble by hand or mix in a food processor until the margarine is evenly distributed.
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4
Add cool water until the dough is firm, but pliable.
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5
Wrap in plastic wrap and put in the fridge to set for 30 minutes or the next day.
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6
Dough can also be frozen.
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7
Preheat your oven to 220 degrees C (430 F).
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8
Fry the bacon in a non-stick pan until it has yielded all its fat.
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9
If there is too much fat in the pan, use a paper towel to soak up some of the fat.
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10
Add ham.
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11
Wait a couple of minutes.
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12
Add onion.
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13
Wait until the onion is starting to become glassy.
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14
Add garlic and carrots and stir for about a minute.
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15
Take off the heat.
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16
Put eggs, milk, salt, pepper and chives in a bowl and mix carefully until there is an even colour.
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17
Don't stir too much!
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18
Rather too little!
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19
Take half the dough and roll out to the shape of your pan and a bit larger.
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20
Lay in the pan making sure it goes all the way up to the edge.
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21
Add the meat and such from the frying pan and even it out over the dough.
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22
Pour in the egg/milk mixture.
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23
Bake at 220 C for 30-40 minutes until the egg mixture becomes dark golden brown.
