Lemon and mustard broccoli flan

lemon and mustard broccoli flan
1H 5M
1H 50M



1.Sift flour into bowl, rub in butter. Add egg and enough water to make ingredients cling together. Knead gently on a floured surface until smooth, cover; refrigerate for 30 minutes.
2.Preheat oven to 200°C (180°C fan-forced).
3.Roll pastry until large enough to line a deep 24cm round loose-based fluted flan tin. Ease pastry into flan tin, press into base and side; trim edges. Line pastry with baking paper, fill with dried beans or rice. Bake for 7 minutes. Remove paper and beans; bake for a further 7 minutes or until golden brown. Cool.
4.Reduce oven to 180°C (160°C fan-forced).
5.Boil, steam or microwave broccoli until tender, drain; rinse under cold water, drain.
6.In a small bowl, combine onions, rind and mustard.
7.In a medium saucepan, heat cream until nearly boiling, remove from heat, gradually whisk in eggs.
8.Spread mustard mixture evenly over pastry, top with broccoli in a single layer. Gradually pour egg mixture over broccoli, sprinkle with cheese.
9.Bake flan for about 40 minutes, or until set and golden brown. Stand for 5 minutes before serving.

It is fine to use just one 300ml carton of cream for this recipe.


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