| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Veg4, Vegetarian |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Wholemeal shortcrust pastry made with: |
| 4 |
oz |
Wholemeal flour |
| 2 |
oz |
Oats |
| 1 |
|
Pinches salt |
| 1 1/2 |
oz |
Margarine |
| 1 1/2 |
oz |
White vegetable fat |
| 1 |
oz |
Margarine |
| 1 |
bn |
Spring onions; trimmed, washed and |
|
|
; chopped |
| 2 |
bn |
Watercress; washed and roughly |
|
|
; chopped |
| 2 |
|
Free-range eggs; size 3 |
| 1/4 |
pt |
Natural yoghurt |
| 2 |
tb |
Milk |
| 4 |
ts |
Salt |
| 1/4 |
ts |
Schwartz Ground Black Pepper |
| 1 |
ts |
Schwartz Mixed Herbs |
| 1 |
ts |
Schwartz Parsley |
| 4 |
oz |
Vegetarian Cheddar cheese; grated |
INSTRUCTIONS
FILLING
1. Pre-heat oven to 400°F/200°C/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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