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Summer Vegetable Flan

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Ingredients

Adjust Servings:
350g Ready Made Shortcrust Pastry
100g Courgette Thinly sliced
1 Crushed Garlic Clove
100g Broccoli
50g Peas
50g Asparagus
50g Tomatoes
100g Full Fat Soft Cheese
150ml Single Cream
2 Eggs
1 Egg yolk
40g Mature Cheddar Cheese

Summer Vegetable Flan

Features:
  • Vegetarian

Full of goodness, this dish will have you on your way to 5 a day in no time!

  • Serves 6
  • Medium

Ingredients

Directions

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Dish: Bowl, 23cm (9″) flan tin/dish

Oven Accessory: Wire shelf in lower position then no accessory then anti-spark ring and wire shelf in lower position.

Steps

1
Done

Preheat the oven on CONVECTION 210c.

2
Done

Line the flan dish with the pastry, prick the base with a fork and chill for 15 minutes.

3
Done

Plan flan with baking beans on wire shelf and bake blind on CONVECTION 210c for 15 minutes, remove the baking beans and lining after 10 minutes.

4
Done

Place the courgettes, garlic, broccoli and peas in a bowl with 3 tbsp of water.

5
Done

Cover, place on the base of the oven and cook on MEDIUM MICROWAVE for 6 minutes and then drain.

6
Done

Place in the pastry case with the asparagus and quartered tomatoes. Beat the soft cheese with the cream and eggs, pour over the vegetables and sprinkle with cheddar.

7
Done

Place the flan dish on anti-spark ring on wire shelf and cook on CONVECTION 180c + WARM MICROWAVE for 30 minutes or until just set.

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