Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Watercress Flan

Pies and Pastries

Open egg pie containing chopped, steamed, watercress, often with cheese.

The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

4oz Plain flour
2oz Butter, diced
5oz cheese, sliced
2 Medium Eggs
1/4 pint Milk
1 Small Onion, chopped
2oz Watercress, chopped
Pre-heat oven to 200 C / 400 F / Gas 6. Put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add 2-3 tablespoons of cold water and mix to form a dough. Roll out on a lightly floured surface and use to line an 18 cm (7 inch) flan dish. Bake blind for 10-15 minutes, until set but not too brown.
Put the cheese on the base of the flan case. Mix together the eggs and milk, add the onion and watercress and pour in. Bake at 190C / 375F / Gas 5 for 40-45 minutes. Serve warm.

See: Watercress

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk