175 g (6 oz) shortcrust pastry
2 onions, skinned and sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 bunch Watercress (salad cress), trimmed and coarsely chopped
salt and freshly ground pepper
2 eggs
2/3 cup (150 ml) 1/4 pt milk and 150 ml (5 fl oz) fresh single cream, or 1 1/4 cup (1/2 pint) 300 ml milk
sliced tomatoes and green olives to garnish
2 onions, skinned and sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 bunch Watercress (salad cress), trimmed and coarsely chopped
salt and freshly ground pepper
2 eggs
2/3 cup (150 ml) 1/4 pt milk and 150 ml (5 fl oz) fresh single cream, or 1 1/4 cup (1/2 pint) 300 ml milk
sliced tomatoes and green olives to garnish
method
1. Roll out the pastry and use to line a 20.5 cm (8 inch) flan dish or ring placed on a baking sheet. Bake blind in the oven at 200°C (400f) mark 6 for 10-1 5 minutes until set.
2. In a frying pan fry onions in butter until soft. Add watercress and cook 3-4 minutes, then season to taste. Place in flan case.
3. Beat together eggs, milk and cream. Pour into flan case.
4. Bake in the oven at 190°C (375°F) mark 5 for 20-30 minutes, until set and golden brown.
5. Serve hot, garnished with sliced tomatoes and green olives.
2. In a frying pan fry onions in butter until soft. Add watercress and cook 3-4 minutes, then season to taste. Place in flan case.
3. Beat together eggs, milk and cream. Pour into flan case.
4. Bake in the oven at 190°C (375°F) mark 5 for 20-30 minutes, until set and golden brown.
5. Serve hot, garnished with sliced tomatoes and green olives.
serving amount
serves 4 - 6
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