Watercress flan

Yield: 4 servings

Measure Ingredient
6 ounces Wholemeal shortcrust pastry made with:
4 ounces Wholemeal flour
2 ounces Oats
1 Pinches salt
1½ ounce Margarine
1½ ounce White vegetable fat
1 ounce Margarine
1 bunch Spring onions; trimmed, washed and
; chopped
2 bunches Watercress; washed and roughly
; chopped
2 Free-range eggs; size 3
¼ pint Natural yoghurt
2 tablespoons Milk
4 teaspoons Salt
¼ teaspoon Schwartz Ground Black Pepper
1 teaspoon Schwartz Mixed Herbs
1 teaspoon Schwartz Parsley
4 ounces Vegetarian Cheddar cheese; grated

FILLING

1. Pre-heat oven to 400øF/200øC/Gas Mark 6. Roll out the pastry and use to line a 8in / 200mm flan ring. Cover with greaseproof paper and a weight (usually dried beans) and bake for 10-15 minutes.

2. Melt the margarine in a saucepan and gently fry the spring onions for 2-3 minutes. Add the watercress, cover and cook over a low heat for a further 2-3 minutes.

3. Beat the eggs with the yoghurt, milk, salt, Black Pepper, Mixed Herbs and Parsley. Place the watercress and spring onions in the bottom of the flan case sprinkle with the cheese and pour over the egg and yoghurt mixture. Bake for 25-30 minutes, or until firm to the touch. Serve hot or cold with a salad or fresh vegetables.

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