- 375 g ready-rolled shortcrust pastry
- 100 g lean ham, sliced medium-thick and cut into small pieces
- 4 spring onions, sliced into rounds
- 2 eggs
- 150 ml low-fat milk
- 4 tablespoons pouring cream (or use extra milk)
- salt and freshly ground black pepper
- 100 g extra-mature cheddar cheese, grated
- If time allows, leave the pastry, still wrapped, at room temperature for 20 minutes – this makes it easier to unroll without cracking.
- Preheat the oven to 200°C (180°C fan forced) and put a baking tray inside to heat.
- Lift the roll of pastry over a 20 cm flan tin and gently unroll it. Carefully press the pastry onto the base and sides of the tin. Neatly trim the overhanging pastry with a sharp knife.
- Use a piece of baking paper to line the pastry base roughly and cover it with baking beans or scrunched up foil. Put on the baking tray and bake for 10 minutes. Remove the paper and beans or foil and bake for a further 5 minutes.
- While the pastry is baking, mix the ham with the onions. Break the eggs into a wide jug with the milk and cream, or extra milk, and seasoning. Whisk lightly.
- Sprinkle half the cheese over the base of the pastry case, then top with the onion and ham. Scatter the remaining cheese on top.
- Return the flan to the baking tray and pour the egg mixture over the filling.
- Bake for 30 minutes or until golden and just firm to the touch.