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Broccoli & Wensleydale Flan

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   Brocolli & Wensleydale Flan Print Version

Sent in by Andy Anderson, Southampton, England, from Isobel Anderson's collection.

Broccoli & Wensleydale Flan

6 oz p wholemeal flour
3 oz butter
2 tbs sesame seeds
water to mix
one large or two small heads of broccoli (to give about 8 oz of florets)
3 eggs
pt milk
3 oz Wensleydale cheese
Black pepper

Pre-heat oven to Gas Mark 7
Lightly grease a 9" flan tin. Rub fat into flour and add sesame seeds. Add water to make a dough.
Roll out and line the tin. Blind bake for 20 mins.
Lower the oven temperature to Gas Mark 6
Put broccoli into a pan of boiling, salted water. Cover & simmer until al dente. Drain and separate into florets. Beat together eggs, milk and seasonings.
Add grated cheese. Arrange florets in flan and pour the egg and cheese mixture over them. Bake for 40 mins. Can be eaten hot or cold.

Sent in by Andy Anderson, Southampton, England, from Isobel Anderson's collection.

Andy said - "I'm from Southampton, Mum was from Edinburgh (trained at Atholl Crescent and the recipe may have originated in a wartime edition of "Atholl Crescent Plain Cookery", but I have no way of checking)."

Having checked the site this morning to show it to a couple of colleagues, I noticed a new recipe section with but a single recipe. It looked so lonely there, I figured you could use some more. This is from my mum's collection - I picked a savoury pie/flan on the basis that the link is there already and it minimises the effort. It's nothing really special (although I guess that forty years ago when I was young, broccoli _was_ special), but I have fond memories of it as comfort food.

Got a pie recipe? - then send it in for us all to try it.