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Preheat your oven to 180°C (350°F).
Arrange the bacon on a tray lined with non-stick baking paper and bake for about 12 minutes, or until it begins to crisp.
Prepare a 20cm springform cake tin by lining it with two large pieces of non-stick baking paper, ensuring they overlap.
Brush both sides of the tortillas with melted butter.
Sprinkle one tortilla with parmesan cheese, then place the second tortilla on top to create a sandwich.
Put the stacked tortillas into the prepared tin and bake for 5 minutes, or until the tortilla case is lightly golden. Set aside.
In a bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, and pepper.
Stir in the grated cheddar cheese and chives until well combined.