• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D, P
MineralsNatrium, Fluorine, Silicon, Calcium, Sulfur

Ingredients Jump to Instructions ↓

  1. 500g (1lb 2oz) ready-made shortcrust pastry

  2. 15g ( 1/2 oz) butter

  3. 1 small onion, finely chopped

  4. 80g (3oz) pack watercress, roughly chopped

  5. 150g (5 1/4oz) vintage Cheddar, grated

  6. 2 eggs, beaten

  7. 150ml (5fl oz) single cream

  8. 2tbsp chopped fresh chives

  9. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. On a lightly floured surface, roll out pastry and use to line a 20-23cm (8-9inch) loose-based flan tin. Cover and chill for 30 mins. Preheat the oven to 200°C (gas mark 6).

  2. Line the flan tin closely with foil then fill with baking beans. Bake in the oven for 10 mins then remove the foil and bake for 5 mins. Remove from the oven and reduce the temperature to 180°C (gas mark 4).

  3. Heat the butter in a frying pan, add the onion and cook gently until soft. Place in a bowl with the cheese, eggs, cream and chives. Season with salt and pepper. Whisk together.

  4. Place the watercress in the flan case and spoon the filling on top. Bake in the oven for 30-40 mins until just set and golden. Serve with salad.


Send feedback