200 g (8 oz) shortcrust pastry
4 oz (100 g) soft cheese
1 1/4 cup (1/2 pint) 300 ml top of the milk or cream
salt and pepper
2 tablespoons chopped parsley
chopped chives
2 eggs
4 oz (100 g) soft cheese
1 1/4 cup (1/2 pint) 300 ml top of the milk or cream
salt and pepper
2 tablespoons chopped parsley
chopped chives
2 eggs
method
1. Roll out the pastry and line a flan tin. Bake blind at 200°C, 400°F, mark 6, for 10 - 15 minutes.
2. Beat the eggs with the milk or cream and the cheese. Season and add herbs.
3. Pour the cheese custard into the flan case and bake at 180°C, 350°C, mark 4 for 25-30 minutes until firm and golden.
4. Serve hot.
2. Beat the eggs with the milk or cream and the cheese. Season and add herbs.
3. Pour the cheese custard into the flan case and bake at 180°C, 350°C, mark 4 for 25-30 minutes until firm and golden.
4. Serve hot.
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