Broccoli & Stilton Flan

Preparation time 30 minutes
Cooking time 1hr 10 minutes
  • 4 oz (125g) plain flour
  • 3 ½ oz (100g) butter cut into small cubes
  • Pinch of salt
  • 3 tablespoons cold water
  • 10oz (275g) head of broccoli, cut into florets
  • 2fl oz (350ml) double cream
  • 2 large eggs
  • ½ teaspoon English mustard
  • 4oz (125g) stilton, crumbled
  • 3 tablespoons chives, finely chopped
Put the flour and salt into a bowl, rib in the butter until it resembles breadcrumbs, stir in enough water to bind the pastry together.  Chill for 30 minutes.  Cook the broccoli in boiling water for 3 minutes until tender, drain and set aside.  Roll out the pastry and line a 9in (23cm) flan tin.  Pre heat oven to Gas mark 6 (200C).  Prick the base all over with a fork, cover with a circle of grease proof paper and fill with either baking bean, or rice.  Cook for 15-20 minutes.  Remove the paper and beans.  Turn the oven down to gas mark 2 (150C).  Mix together the cream, eggs, mustard and three-quarters of both the stilton and the chives, season with salt and pepper.  Whisk the mixture to break up the cheese.  Arrange the broccoli in the pastry case.  Pour over the cream mixture, sprinkle with reserved cheese and chives.  Cook in the centre of the oven for 30-35 minutes until filling is set.  This can be served hot or cold accompanied by new potatoes and vegetables or a lovely fresh salad.