175 g (6 oz) short potato pastry
1 lb (450 g) cooked and drained spinach or 225g (8oz) frozen spinach, defrosted, drained
3 medium eggs
2/3 cup (5 fl oz.) 160 ml double cream (heavy cream)
Salt and pepper to taste
Parmesan cheese for garnish
1 lb (450 g) cooked and drained spinach or 225g (8oz) frozen spinach, defrosted, drained
3 medium eggs
2/3 cup (5 fl oz.) 160 ml double cream (heavy cream)
Salt and pepper to taste
Parmesan cheese for garnish
method
1. Grease and line a 20 cm (8 in) flan dish with potato pastry and bake blind in the oven Gas mark 4, 350°F (180°C) until the pastry is a light golden colour.
2. Remove from the oven and allow to cool.
3. In a liquidiser blend together the spinach, eggs, cream and seasoning.
4. Pour into the cooled flan case, return to the oven at Gas mark 7, 425°F (220°C) for 7 minutes.
5. Reduce heat to Gas mark 4, 350°F (180°C) and continue baking for a further 30 minutes until set.
6. Sprinkle with Parmesan cheese.
2. Remove from the oven and allow to cool.
3. In a liquidiser blend together the spinach, eggs, cream and seasoning.
4. Pour into the cooled flan case, return to the oven at Gas mark 7, 425°F (220°C) for 7 minutes.
5. Reduce heat to Gas mark 4, 350°F (180°C) and continue baking for a further 30 minutes until set.
6. Sprinkle with Parmesan cheese.
serving amount
serves 6
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