This Surrey recipe can be made as a flan without the pastry topping but it is more traditional for it to be served as a ‘plate pie’.
225 Gram Shortcrust pastry (8 oz)
8 Rashers Back bacon, de-rinded and roughly chopped
2 Small Onions, finely chopped, or 4 shallots
110 Gram Fresh spinach, trimmed and finely chopped (4 oz)
1/2 Bunch Watercress, trimmed and finely chopped
2 Tablespoon Fresh herbs, chopped (parsley predominating)
2 Sm Can Eggs
Salt and pepper
Preheat the oven to 180 °C / 350 °F / Gas 4.
Butter an 18-20 cm (7-8 inch) ovenproof flan dish. Roll out the pastry and use half to line the dish.
Fry the bacon lightly. Sprinkle the bacon over the pastry. Fry the onions or shallots until softened then mix with the spinach, watercress and herbs. Spread this mixture evenly over the bacon.
Beat the eggs with a little milk and seasoning. Pour this onto the herb mixture.
Use the remaining pastry to cover, sealing the edges well. Make a small hole in the pastry lid and decorate with pastry leaves. Glaze with a little milk or beaten egg and cook for 30 minutes or until the pastry is golden brown.