Sea Beet Quiche

• 20 cm (8 in) flan case lined with shortcrust pastry
• 35 g (1½

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.