Sorry for the pic of the incomplete flan, but we were on our way to London and we were hungry hehe…
350g (12oz) Shortcrust Pastry, thawed if frozen
200g (7oz) Fresh Spinach
2 Cloves of Garlic
1 Tablespoon of Olive Oil
100g (4oz) grated Lactofree semi-hard Cheese link
2 Medium size Eggs
200ml (7fl oz) Lactofree Cream link
Ground Black Pepper
a 20cm (8in) Flan Dish
1. Sprinkle some flour on your work surface and onto a rolling pin. Shape the pastry into a round ball.
2. Roll the pastry, turn it in a quarter turn and roll it again. Keep doing this until you get a circle about 25cm (10in) across.
3. Roll the pastry over the rolling pin then unroll the pastry onto the dish.
4. Gently press the pastry into the base and up the sides of the dish. Bring the pastry over the rim of the dish.
5. Prick the base of the flan a few times with a fork. Press a sheet of foil into the dish, then fill the base with baking beans.
6. Put the flan into the fridge for half an hour and turn on your oven to 170 ºC, gas mark 3. Wash the spinach and put the wet leaves into a large pan.
7. Cook the spinach for three minutes over a medium heat. It wilts as it cooks, leave it to cool.
8. Slice the onion and crush the garlic. Put the oil into a pan and cook the onion and garlic for five minutes until they are soft.
9. When the pastry has cooled, put it into the oven and cook for 15 minutes, then lift carefully out of the oven.
10. Lift off the foil and baking beans and trim off the pastry around the rim. Put the flan, uncovered in the oven for five more minutes.
11. Turn your oven down to 160 ºC, gas mark 3. Spread the onion mixture over the flan, cut up the spinach and add it too.
12. Sprinkle the cheese and a little pepper on top of the spinach. Beat the eggs with the cream in a small bowl.
13. Pour the mixture over the filling. Put the flan into the oven for about 30 minutes or until the top has set and is golden.
Then enjoy 🙂