Savoury Flan

Mon, 22 May 2023

Catherine Leyden's Savoury Flan

Ingredients

Pastry Flan Case

225g/8oz Plain Flour

125g/4oz Butter

Salt &Pepper

Cold Water

Filling

1 Small Onion (finely chopped)

125g/4oz Cooked Ham (cut into cubes)

225g/4oz Grated Cheddar Cheese

2 Tomatoes (sliced)

300ml/½pt Milk

2 Large Eggs

Salt & Pepper

25g/1oz Grated Parmesan (optional)

Method

· Sieve flour, salt & pepper into a bowl, coarsely rub in the margarine/butter. Add sufficient water to make a soft dough . Turn onto a lightly floured board and gently knead.

· Line 9”/23cms flan dish with the pastry.

· Place onion, ham and cheese into the flan case. Arrange tomato slices on top.

· Beat eggs and milk together and add salt and pepper. Pour gently into flan case. Sprinkle with the parmesan if used.

· Bake in a pre-heated oven at 190°C/375°F/Gas 5 for approx. 30 minutes or until golden brown and set.

· Serve hot or cold with a green salad.