Watercress Flan

Number of Portions


- 440 grams wholemeal shortcrust pastry
- 60 grams butter
- 2 bunches  spring onions, chopped
- 5 bunches  watercress, roughly chopped
- 5 medium eggs
- 375 ml natural yoghurt
- 5 tbsp milk
- 1/2 tsp Sea Salt
- 1/2 tbsp Ground Black Pepper
- 2 tsp Mixed Herbs
- 2 tsp Parsley
- 250 grams cheddar cheese, grated


"Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Roll out the pastry and use to line 20. 5cm (8"""") flan ring. Bake blind for 10-15 minutes."

Melt the butter in a saucepan and gently fry the spring onions for 2-3 minutes. Add the watercress, cover and cook for a further 1-2 minutes.

Beat the eggs with the yoghurt, milk, Schwartz for Chef Salt, Black Pepper, Mixed Herbs and Parsley. Place the watercress and spring onions in the bottom of the flan case, sprinkle with the cheese and pour over the egg and yoghurt mixture.

Bake for 25-30 minutes, or until firm to the touch. Serve hot or cold with a salad or fresh vegetables.

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