Ingredient:
250 g (8 oz) ready-made shortcrust pastry
15 g (1/2 oz) butter
½ small onion, finely chopped
60 g (2 oz) mushrooms, thinly sliced
60 g (2 oz) baby spinach, washed
Salt and black pepper
200 ml (7 fl oz) full-fat crème fraiche
2 large eggs
2 tbsp chopped parsley
90 g (3 oz) cooked smoked chicken, sliced into thin strips
30 g (1 oz) Cheddar cheese, grated
18 Cm (7 in) Flan Dish or Tin
Method:
Roll out the pastry, and use to line the flan dish or tin. Prick the bottom of the pastry with a fork. Line the pastry shell with foil or greaseproof paper, and fill with baking beans, rice, or pasta.
Place the dish or tin of a heated baking tray, and bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for about 15 minutes, removing the foil and beans for the final 5 minutes. Remove from the oven and turn the temperature down to 180℃ (160℃ fan, Gas 4).
Melt the butter in a frying pan, add the onion, cover, and cook gently for 10-15 minutes until soft. Remove the lid, increase the heat, add the mushrooms, and cook for 1-2 minutes. Add the spinach and cook until just wilted, then season and leave to cool.
Mix the crème fraiche, eggs, and parsley in a bowl, and season with salt and pepper. Mix the chicken with the cold spinach, spread over the pastry base, and top with the grated cheese. Pour the egg mixture over the top and bake for 25-30 minutes until golden brown and set. Serve warm.
250 g (8 oz) ready-made shortcrust pastry
15 g (1/2 oz) butter
½ small onion, finely chopped
60 g (2 oz) mushrooms, thinly sliced
60 g (2 oz) baby spinach, washed
Salt and black pepper
200 ml (7 fl oz) full-fat crème fraiche
2 large eggs
2 tbsp chopped parsley
90 g (3 oz) cooked smoked chicken, sliced into thin strips
30 g (1 oz) Cheddar cheese, grated
18 Cm (7 in) Flan Dish or Tin
Method:
Roll out the pastry, and use to line the flan dish or tin. Prick the bottom of the pastry with a fork. Line the pastry shell with foil or greaseproof paper, and fill with baking beans, rice, or pasta.
Place the dish or tin of a heated baking tray, and bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for about 15 minutes, removing the foil and beans for the final 5 minutes. Remove from the oven and turn the temperature down to 180℃ (160℃ fan, Gas 4).
Melt the butter in a frying pan, add the onion, cover, and cook gently for 10-15 minutes until soft. Remove the lid, increase the heat, add the mushrooms, and cook for 1-2 minutes. Add the spinach and cook until just wilted, then season and leave to cool.
Mix the crème fraiche, eggs, and parsley in a bowl, and season with salt and pepper. Mix the chicken with the cold spinach, spread over the pastry base, and top with the grated cheese. Pour the egg mixture over the top and bake for 25-30 minutes until golden brown and set. Serve warm.
