Preheat oven to 200°C.
Put the crackers in a food processor and whizz into fine crumbs. Add the butter and egg and pulse until well combined.
Pour the cracker mixture into a 23cm tart tin and press into the base and up the sides. Cover with greaseproof paper and blind bake for 15 minutes.
Remove the baking beans and bake for another 5 minutes. Remove and set aside.
While the crust is baking, dice the bacon and fry until crisp over medium heat. Remove from the pan and place in a paper towel-lined bowl to drain the excess oil.
Turn the heat down a little and fry the shallots in the bacon oil until just soft and translucent. Remove the pan from the heat and set aside.
In a bowl, whisk the eggs. Add the cream, salt and spices and whisk until combined.
Turn the oven temperature down to 160°C.
Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, cheese, and then the remaining bacon. Cover with the egg mixture.
Bake for 45 to 50 minutes, until the filling is set and lightly golden.
Serve straight out of the oven or let it cool down a little. Delicious on its own or with a salad.
Bon appétit!