200 g (8 oz) savoury flan pastry or shortcrust pastry
1 1/4 cup (1/2 pint) 300 ml milk
4 oz (100 g) grated cheese
salt and pepper
300 g (12 oz) mixed vegetables, diced
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
3 hard-boiled eggs, sliced
1 1/4 cup (1/2 pint) 300 ml milk
4 oz (100 g) grated cheese
salt and pepper
300 g (12 oz) mixed vegetables, diced
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
3 hard-boiled eggs, sliced
method
1. Roll out the pastry and line a flan tin. Bake blind at 200°C, 400°F, mark 6 for 15-20 minutes.
2. Melt the butter, stir in the flour and milk to make a thick white sauce.
3. Stir in half the cheese and season well.
4. Parboil the vegetables until nearly done.
5. Mix the vegetables and eggs with the sauce and pour into the flan case, sprinkle with the remainder of the grated cheese and return to the oven for a further 20 minutes until the cheese topping is brown and bubbly.
2. Melt the butter, stir in the flour and milk to make a thick white sauce.
3. Stir in half the cheese and season well.
4. Parboil the vegetables until nearly done.
5. Mix the vegetables and eggs with the sauce and pour into the flan case, sprinkle with the remainder of the grated cheese and return to the oven for a further 20 minutes until the cheese topping is brown and bubbly.
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