200g block Swiss cheese
250g packet dried long life noodles
1 tablespoon olive oil
1 large onion, finely chopped
250g shortcut bacon rashers, cut into 2cm pieces
¾ cup pure cream
1 tablespoon Dijon mustard
1 cup finely chopped fresh parsley
Mixed salad leaves, to serve
Grease a 22cm round springform pan (base measures 20cm). Line base and side with paper. Place on an oven tray.
Grate cheese. You will need 1 ½ cups.
Cook noodles in a large saucepan of boiling water, stirring to separate strands for about 3 minutes, or until just tender. Drain. Cut into shorter lengths with kitchen scissors.
Heat oil in a large frying pan over a medium to high heat. Add onion and bacon. Cook, stirring for about 5 minutes, or until light golden. Remove pan from heat.
Whisk eggs, cream and mustard in a large bowl. Season with salt and pepper. Add noodles, onion mixture, 1 cup of the cheese and ¾ cup of the parsley. Stir until combined. Spoon evenly into prepared pan. Sprinkle with remaining cheese.
Cook in a moderate oven (180C) for 45 minutes, or until top is lightly browned and the tip of a small, sharp knife inserted into centre comes out clean. Remove. Stand in pan for 10 minutes. Remove side of pan.
Sprinkle with remaining parsley. Cut into wedges. Serve with salad leaves.