Preheat the oven to 180C Fan. Spray a 12-hole muffin tin with spray oil.

Use an 8 cm round cutter to cut out 12 circles from the shortcrust pastry. Press each one into the holes of the muffin tin, making sure there is no air trapped underneath.

Bake it for 5 minutes, then take it out and leave to cool down. If any of them rise, use a teaspoon to flatten them down gently.

Slice the bacon rashers into thin strips, then pan fry for 2 minutes over a medium to high heat.

Add in the onion and cook for a further 4-5 minutes, or until the onions have softened.

Sprinkle a little bit of grated cheese into each pastry cup. Then use a tsp to add some of the bacon and onion mixture.

Add the eggs into a mixing bowl and lightly beat them. Add in the double cream, chives, and a little bit of salt and black pepper. Mix well.

Divide the mixture between the 12 holes, then bake for 18-20 minutes, until golden and risen.

Leave them to cool for 10 minutes before scooping them out, then enjoy.