Leek and Pea Flan
This attractive green flan makes excellent use of traditional Welsh leeks.
450 Gram Leeks (1 lb)
110 Gram Fresh or frozen peas (4 oz)
150 ml Milk (1/4 pint)
150 Gram Natural yogurt (5 oz)
175 Gram Plain flour (6 oz)
110 Gram Cheddar cheese (4 oz)
75 Gram Butter (3 oz)
Pre-heat oven to 190 °C / 375 °F / Gas 5. Cook the leeks and peas with a little water in a tightly covered medium saucepan until tender. Drain well.Purée together the leeks, peas, milk and yogurt in a blender or food processor. Beat 2 of the eggs into the purée. Lightly beat the remaining egg in a small bowl.
Put the flour and half the cheese in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Bind together with the remaining egg. Roll out on a lightly floured surface and use to line an 23 cm (9 inch) flan dish. Pour in the leek mixture. Sprinkle over the remaining cheese. Bake for 50-55 minutes until golden.