200 g (8 oz) savoury flan pastry or rich shortcrust pastry
200 g (8 oz) smoked haddock or crab meat
150 g (6 oz) peeled prawns
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
salt and freshly ground black pepper
4 oz (100 g) grated cheese
2 large eggs
2/3 cup (150 ml) 1/4 pt milk
200 g (8 oz) smoked haddock or crab meat
150 g (6 oz) peeled prawns
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
salt and freshly ground black pepper
4 oz (100 g) grated cheese
2 large eggs
2/3 cup (150 ml) 1/4 pt milk
method
1. Roll out the pastry and line a flan tin. Bake blind for 10 - 15 minutes at 200°C (400°F) mark 6.
2. Arrange the haddock or crab meat and the prawns in the flan, sprinkle with the grated cheese.
3. Mix together the eggs, cream and milk, seasoning with the salt and pepper.
4. Pour into the flan case and bake at 190°C (375°F) mark 5 for 30 minutes until the egg mixture is set and browned
2. Arrange the haddock or crab meat and the prawns in the flan, sprinkle with the grated cheese.
3. Mix together the eggs, cream and milk, seasoning with the salt and pepper.
4. Pour into the flan case and bake at 190°C (375°F) mark 5 for 30 minutes until the egg mixture is set and browned
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