Tuesday, 16 June 2009
Summer garden vegetable flan
We had some left over wholemeal pastry in the freezer from last weeks empanadas....
so I was in the mood for a tart(of the savoury variety),or flan or quiche and with the everyflowering spinach and overgrowing chard.. this lunchtime meal was born.
Hail the tart!
Long live the flan.
Added with a simple salad of raddicheta(an argentinian? salad leaf,slightly bitter and perhaps from the same family as dandelion leaves),spring onions ands a simple vinegrette.It was trully delightful.
For a swiss roll sized tray...lets say 7x10 inches..
Pre bake(bake blind)wholemeal pastry.
2 red peppers sliced and sauted
4 fat mushrooms sliced and sauted
about half pint soya milk
2 large onions
wee handful green olives cut in half
colinder full of spinach and chard freshly picked from the garden
half a cup frozen corn(or fresh if lucky enough to have some)
cupful of fresh peas from garden lovingly podded and passed the quality control by anouk
a good handful of unknown strong french cheese(please use cheese of choice)
Small quality of soft smoked cheese diced and scattered on top
What a misch mas way of writing the ingredients!...
Saute the onions.
Saute (or roast) the peppers.
Saute the mushrooms.
Wilt the chard and spinach in a wee bit of oil,salt and garlic.
Cook the peas and sweetcorn.
Arrange the vegetables evenly and artistly in a pre-cooked flan case.
Place grated cheese on top.
Beat the eggs...then add milk,dried thyme and salt and pepper-and pour over the vegetables and cheese.
Bake in a preheated oven 180.c until golden brown and firm in the center.
you could use tofu instead of eggs...add some dried boullion powder(organic if possible),a wee bit of dried mustard and a splash of soya sauce.
instead of smoked cheese ..add crispy smoked tofu
Add soya milk and you,ve got a vegan summer pie.