Directions

1. Pre-heat the oven to 180°C and line a springform pan with parchment paper.

2. Using a blender, mix the ingredients for the pie crust together, forming a firm dough. Press the dough into the pan with your hands, covering the pan bottom and half-way up the sides of the pan.

3. Let the crust rest in the fridge while preparing the filling.

4. Melt the butter in a pan over medium heat. Add the diced pork belly and fry for about 10 minutes.

5. Add the onion, thyme, salt and pepper. Saute until the bacon is lightly browned and the onion is tender. Using a spoon, evenly spread the pork belly mixture onto the crust.

6. Add the whipping cream, cheese and eggs to a bowl and whisk together until it combines.

7. Pour the egg mixture into the crust, and loosely cover it with foil. Bake on the middle rack for about 45 minutes or until lightly browned. Before removing it from the oven, insert a knife into the centre of the filling to ensure that its firm and cooked through.

8. Set aside to cool for 5 minutes before serving.