Ingredients
Cheese
Pastry:
150g (6 oz) plain flour
½ tsp dry mustard
Pinch of salt
Pinch of cayenne pepper
75g (3 oz) margarine
75g (3 oz) Cheddar cheese, grated
2 - 3 tbsp water
Filling:
2 tbsp oil
2 onions, chopped
2 eggs
150ml (¼ pt) milk
250g (8 oz) Cheddar cheese, grated
Salt and pepper
|
Place
the flour, mustard, salt and cayenne pepper in a mixing bowl.
Rub in the margarine until the mixture resembles breadcrumbs.
Stir in the cheese, add the water and mix to a firm dough. Turn
onto a floured surface and knead lightly until smooth. Roll
out thinly and use to line a 23cm (9") flan ring placed
on a baking sheet. Chill for 15 minutes.
Meanwhile,
make the filling. Heat the oil in a pan, add the onions and
fry gently until transparent. Mix the eggs and milk together,
then stir in the cheese, onions, and salt and pepper to taste.
Pour
into the flan case and bake in a preheated moderately hot
oven, 190°C / 375°F / Gas Mark 5, for 35 to 40 minutes.
Serve hot or cold. I think it's best just when it's still
slightly warm, but not too hot.
|