Ham and Herb Custard Flan

Name: Ham and Herb Custard Flan
Yield: Serves 4–6
Ingredients: 8 oz / 230 g shortcrust pastry; 5 oz / 140 g cooked ham, diced; bacon or shredded Parma ham; 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; 1 tsp chopped thyme or oregano; salt; freshly ground black pepper; pinch of freshly grated nutmeg

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

8 oz / 230 g shortcrust pastry
5 oz / 140

Side dish
Breakfast

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. P