Sea Beet Quiche



  • 20 cm (8 in) flan case lined with shortcrust pastry
  • 35 g ( oz) butter
  • 35 g ( oz) flour
  • 300 ml (½ pint) milk
  • 4 handfuls strong English Cheddar
  • 1 egg yolk, well beaten
  • 4 handfuls sea beet
  • sea salt
  • black pepper
  • mustard powder


Melt the butter in a pan, add flour and milk, Cheddar and mustard powder to taste. Stir in the egg yolk. Cook the sea beet in only the water left on the leaves after washing; chop finely before adding to the mixture. Flavour with salt and pepper before pouring into the flan case. Bake in a preheated oven 175˚C (375˚F, Mark 5) for 25 minutes or until nicely browned.