Prep 30 mins
Cook 50 mins
With light, buttery pastry and a deliciously savoury filling - lunch doesn’t get much better than this! Delicious hot or cold. If you can, use a metal flan tin as it will conduct heat efficiently to cook the pastry to give a crisp base. Suitable for freezing.
- 8 ounces all-purpose flour
- 1 pinch salt
- 4 ounces chilled unsalted butter, cut into pieces
- 12 tablespoons chilled water
- 1⁄2 ounce unsalted butter
- 4 scallions, finely chopped
- 10 ounces fresh spinach, washed
- 4 ounces roast ham, chopped
- 3 ounces sharp cheddar cheese, grated
- 2 large eggs
- 7 tablespoons milk
- salt & freshly ground black pepper
- Sift the flour and salt into a large mixing bowl. Add the unsalted butter, rubbing it in with your fingertips until the mixture looks like fine breadcrumbs. Add the chilled water and mix it in with a round-bladed knife until the pastry clings together. Use your hand to form the dough into a ball – it should be firm enough to roll out without cracking. Wrap the pastry in plastic wrap and chill for 10 minutes.
- Preheat the oven to 400°F
- Roll out the pastry on a lightly floured surface and use it to line a 9 inch flan ring or flan dish. Line with a piece of crumpled foil or greaseproof paper and baking beans and bake ‘blind’ (i.e. without a filling) for 15 minutes.
- Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 350°F
- To make the filling, melt the unsalted butter in a frying pan and fry the scallions for 3-4 minutes until soft. At the same time cook the spinach in a tiny amount of water for 2-3 minutes, until wilted. Drain well, squeezing out the excess moisture with the back of a spoon. Cool the scallions and the spinach.
- Scatter the cooked ham, scallions and spinach over the base of the flan and sprinkle the cheese on top. Beat the eggs and milk together with a little salt and pepper. Pour into the flan case, then bake for 30-35 minutes, until set.