Baking

Lemon and mustard broccoli flan

lemon and mustard broccoli flan
8
45M
1H 5M
1H 50M

Ingredients

Method

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.

Note

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