Thinly slice the potato, soak in a pot of cold water and bring to a boil.
Fry the bacon. When the fat begins to render, add the ● ingredients. Season with salt, pepper and herbs.
Mix the heavy cream, milk and egg together, and season with the soup stock cube, salt and pepper.
Add the Step 1 and Step 2 mixture into a blind-baked tart base. Then pour in the egg mixture and top with cheese. Bake for 25 minutes in a 200°C oven.