Cheese and Spinach Flan


For the Filling


Preparing the dough

  1. Rub the butter and flour until breadcrumbs.
  2. Stir in the mustard powder, paprika, salt and cheddar cheese.
  3. Bind to a dough with 3-4 tbsp water.
  4. Kneed until smooth.
  5. Wrap, and place in the fridge for 30 minutes.

Preparing the filling

  1. Put the spinach and onion. Cover and cook slowly.
  2. Season with the nutmeg, salt and pepper.
  3. Turn into a bowl, and leave to cool slightly.
  4. Add the cottage cheese, beaten eggs, parmesan cheese and single cream.

Putting it together

  1. Roll out 2/3 of the pastry, and use to line a 23cm flan tin. Press it well into the edges. Remove excess pastry.
  2. Spoon the filling into the flan case.
  3. Preheat the oven to 200C
  4. Roll out the remaining pastry to half the width of the flan tin.
  5. Use a lattice pastry cutter, and then place on top of the flan.
  6. Brush the joins with egg glaze. Press the edges together and trim off the excess
  7. Brush the top with egg glaze.
  8. Bake on a tray for 35-40 minutes or until golden brown.

Serve hot or cold.