Ham and Herb Custard Flan

Ingredients

  • 8 oz / 230 g shortcrust pastry
  • 5 oz / 140 g cooked ham, diced
  • bacon or shredded Parma ham
  • 3 egg yolks
  • ¾ pt / 430 ml full-cream milk
  • 4 spring onions, trimmed and finely chopped
  • 3 tbsp chopped watercress
  • 1 oz / 30 g cooked, drained spinach, finely chopped (optional)
  • 2 tbsp finely chopped parsley
  • 1 tsp chopped thyme or oregano
  • salt
  • freshly ground black pepper
  • pinch of freshly grated nutmeg

Method

Roll out the pastry, and use it to line a 9 in / 23 cm. flan tin. Scatter the ham over the base. Beat the egg yolks and milk together, and stir in the rest of the ingredients. Pour into the pastry shell. Place the flan tin on a baking sheet and bake in a preheated oven at 200°C / 400°F / Mark 6 for 10–15 minutes, and then at 180°C / 350°F / Mark 4 for 30–35 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven, and cool on a wire rack before serving.

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