Easy Cheesy Chard Flan. Farm Direct

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My daughter and I love chard – its leaves are velvety and soft, with a distinctive but gentle taste. If you’ve never had it before, strip out the central stems and wilt gently with a knob of butter – absolutely scrumptious. This flan eats nicely hot from the oven with mayonnaise, but is also pretty nice cold from the fridge as a snack!

1 sheet ready-rolled puff pastry
1 pack chard, washed and the large stems ripped out
3 large eggs
300ml soured cream
100ml single cream
200g Lincolnshire Poacher cheese
Black pepper
Freshly grated nutmeg

1) Preheat your oven to 200 centigrade, 180 fan.

2) Put your wet chard (no need to chop) into a saucepan with a tablespoon of water and cook until just wilted. Let it cool in the pan for a few minutes.

3) Line a 23cm (or thereabouts) quiche dish with the pastry. Grate the cheese and beat all but a handful of it with the eggs and cream until well mixed. Add a few grinds of black pepper and some grated nutmeg.

4) Add the chard to the mixture and combine. Pour all this into your pastry case, teasing out the chard if necessary so that the base is evenly covered. Sprinkle over the reserved cheese and bake for around 45 minutes until puffed-up, golden brown and fabulous. It will, like a quiche, sink down to flatness after a couple of minutes (and so will be much easier to serve....) Enjoy!

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