Recipe - Watercress Flan

6 ounce Wholemeal shortcrust pastry
made with:
4 ounce Wholemeal flour
2 ounce Oats
1 Pinches salt
1 One half ounce Margarine
1 One half ounce White vegetable fat

FILLING
1 ounce Margarine
1 bn Spring onions; trimmed,
washed and
; chopped
2 bn Watercress; washed and
roughly
; chopped
2 Freerange eggs; size 3
One fourth pt Natural yoghurt
2 tablespoon Milk
4 teaspoon Salt
One fourth teaspoon Schwartz Ground Black Pepper
1 teaspoon Schwartz Mixed Herbs
1 teaspoon Schwartz Parsley
4 ounce Vegetarian Cheddar cheese;
grated

1. Preheat oven to 400øF/200øC/Gas Mark 6. Roll out the pastry and use to
line a 8in / 200mm flan ring. Cover with greaseproof paper and a weight
(usually dried beans) and bake for 1015 minutes.

2. Melt the margarine in a saucepan and gently fry the spring onions for
23 minutes. Add the watercress, cover and cook over a low heat for a
further 23 minutes.

3. Beat the eggs with the yoghurt, milk, salt, Black Pepper, Mixed Herbs
and Parsley. Place the watercress and spring onions in the bottom of the
flan case sprinkle with the cheese and pour over the egg and yoghurt
mixture. Bake for 2530 minutes, or until firm to the touch. Serve hot or
cold with a salad or fresh vegetables.

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