Real Meals for Real People: Leek and Spring Onion Cheese Flan

I have a few items in the fridge I need to use up before they turn, so what better way than to create a lovely flan, that can be used as part of a main meal or as lunch.

Cost - Approx £1.50
Serves - 4

The cooked flan

Ingredients:

Shortcrust pastry as per previous blog http://thetescochallenge.blogspot.co.uk/2012/07/basic-short-crust-pastry.html
2 leeks - trimmed, washed and sliced
2 bunches of spring onions - trimmed, washed and sliced
1 TBLSP of butter
80g of Cheddar cheese - grated
2 eggs
150ML of milk
Salt and pepper

Method:

First make the shortcrust pastry as per previous blog, for this recipe I used full fat - Trex, rather than butter
Roll out the pastry on a sheet of baking paper and line the flan tin
Put the flan tin in the fridge for 30 minutes, then remove and trim the excess pastry
Heat the oven to 200 Degree C
Line the bottom of the flan with baking paper and add some baking stones or I use chick peas on the bottom of the flan and bake the pastry for 15 minutes
Remove from oven and remove the chick peas and the baking paper, and set aside
Take a large pan and add the butter, and melt, then add the leeks and put the lid on the pan and over a low heat sweat the leeks until very soft, stirring occasionally
Once the leeks are soft add the spring onions and sweat for a further 5 minutes with the lid of the pan removed
Add salt and pepper to the leeks and spring onions to taste
To the flan tin, add half the cheese on the bottom and add the leek and spring onion mix
whisk together the eggs and milk and pour into the flan tin
Add the remaining cheese to the top
Bake in the oven at 220 Degree C for 40 minutes
Allow to cool on a wire rack