375g ready-rolled shortcrust pastry
1 onion finely sliced
6 mushrooms sliced
1/2 courgette thinly sliced
150ml semi-skimmed milk
4 tbsp single or whipping cream (or use extra milk)
100g extra-mature Cheddar cheese, grated
1 tsp chives finely chopped
Preheat the oven to 180°C fan oven
Lift the roll of pastry over a 20cm flan tin and gently unroll it.
Carefully press the pastry onto the base and sides of the tin.
Neatly trim the overhanging pastry with a sharp knife.
Use a piece of baking parchment to line the pastry base roughly and cover it with baking beans or scrunched up foil.
Put on the baking sheet and bake for 10 minutes.
Remove the paper and beans or foil and bake for a further 5 minutes.
While the pastry is baking, saute onion, mushrooms and courgette with salt and pepper.
Break the eggs into a wide jug with the milk and cream, or extra milk, and seasoning. Whisk lightly.
Sprinkle half the cheese over the base of the pastry case, then top with the onion mixture.
Scatter the remaining cheese on top and sprinkle over chives
Return the flan to the baking sheet and pour the egg mixture over the filling.
Bake for 30 minutes or until golden and just firm to the touch.
Prepared, tried and tested by: Preshana Singh
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