A savoury flan, such as a quiche, made with shortcrust pastry is an ideal lunch dish or light supper when served with a crisp salad and some crusty French bread. Most flans use an egg custard as a base into which you set a selection of cooked and flaked fish, lightly sautéed or blanched vegetables, cheeses or any savoury ingredient.
Prepare shortcrust pastry, using 250g (8oz) plain flour and 125g (4oz) butter. Roll out and line a 23cm (9in) flan dish or loose-bottomed flan tin and bake blind for 15 minutes until the shell is partially baked; remove the paper and dried beans. Prepare an egg custard by beating 4 eggs with 300ml (½pint) milk and 300ml (½pint) single cream.
Into the partially baked tart shell, scatter 125g (4oz) cooked diced ham and 125g (4oz) diced Brie or grated Cheddar cheese, or any other chosen filling. Place the flan dish on a baking sheet. Pour over the prepared egg custard.
Bake at 160° C, 325°F, Gas Mark 3 for about 45 minutes or until the mixture is set when tested with the tip of a knife. Serve the flan either straight from the oven, slightly cooled or at room temperature.