Preheat your oven to 190 degrees and lightly grease 20cm pie tin (or you can use a 20 x 20cm casserole dish like I did)

Using a rolling pin, gently roll the sheet of pastry to around half of it’s original thickness.

Place the pastry into dish, and use your fingers to lightly push the pastry into the corners of the dish, and up the sides.

Add the garlic, onion and bacon to a frypan over a medium/high heat and cook for 10 minutes or until the bacon is crispy, and the onion is translucent. Remove from frying pan and place on a sheet of paper towel to remove excess oil and allow to cool slightly.

In a large bowl whisk eggs together, add parsley and salt and pepper to taste.

Spoon half of the bacon and onion, ½ cup of tasty cheese and ¼ cup of parmesan cheese over the pastry. Slowly pour the whisked eggs over the top of the pastry, then add the remaining bacon and onion mixture.

Top with slices of tomato, a small sprinkle of freshly cracked pepper and top with remaining ¼ cup of grated tasty cheese.

Bake in oven for 50 minutes, or until the centre a skewer inserted into the centre comes out clean.