* 500 g (1 lb 2 oz) pack of ready made shortcrust pastry
* 350 g Frankfurters 1 pack, 10 in my packet
* 6 Free range eggs
* 6 tablespoons of Greek-style yogurt
* 3 tablespoons of Mascarpone cheese
* Splash of Louisiana hot pepper sauce
* 1 tablespoon of freshly chopped Parsley
* Grind of Black pepper
* Pinch of Sea salt
* Splash of Milk
* 2 large Tomatoes, sliced

===Method===
* Roll the pastry out into two circles to fit your flan trays. Push-out flan dishes are the best for this I find (as long as your pastry doesn't leak)
* Blind Bake the pastry for 10 minutes
* Add the Eggs, Cheese, Yogurt and a splash of Milk to a bowl, season with Salt, Pepper and your hot Sauce
* Whisk up the mixture so the Cheese and Yogurt is well combined
* Cut the Frankfurters in half and arrange in the dishes
* Sprinkle the Parsley into the mixture
* Divide the Egg mixture between the two trays and top with sliced tomatoes
* Reduce the heat of the oven to 180° C (350° F - Gas 4)
* Bake for a further 40 minutes, leaving a little head-room as they tend to rise a bit - like a souffle

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