Ingredients:
175 g wholemeal self-rising flour
salt
75 g butter
450 g fresh and baby spinach leaves
1 red peppers or 1 yellow peppers
3 eggs
285 ml milk
5 spring onions, chopped fine
salt
black pepper
1/2 teaspoon grated nutmeg
Directions:
Base: Take the flour and salt in a bowl.
Rub in all the butter till the mixture looks like fine breadcrumbs.
Sprinkle around 2 tblps of cold water to form a firm dough.
Knead until smooth and roll out on a floured board and use to line an 8 inch tin or pie dish.
Bake open in a preheated oven for 15 mins at 190C or till light brown.
(the recipe calls for it to be lined with greaseproof paper and filled with baking beans. Not sure what these are so did not do this. It calls for 15 mins of baking. Then the beans have to be removed and the base has to bake for 5 mins more to dry out) Wash the spinach and cook with just the water that stays on the leaves after washing then for about 8 mins.
Drain and chop coarsely.
Reserve few 4-5 rings of the pepper for garnish and chop the remaining afer deseeding and cook for around 5 mins in some boiling water.
Beat the eggs and milk (you can use semi-skimmed milk), then add the chopped onions, spinach, pepper, nutmeg and seasonings.
Spoon the filling into the flan and cook in the oven (Preheated to 190C again) for 40 mins, or until set.
Garnish with the pepper slices.
Can be had hot or cold.
But not in the pot nine days old!
Servings: 4
Time preparation: 30 min.
Time total: 90 min.