Oven 200 – 220 deg.C
Pastry: - just press the pastry gently into your dish - no need to roll out.
1 cup of Self-Raising Flour
½ tsp salt
1/3 cup of vegetable/sunflower oil
4.1/2 tsps. of milkBlend all the pastry ingredients together until it forms a nice pastry ball.
Gently press it into your greased, shallow, oven-proof dish, prick the base.
Sprinkle a little cornmeal or polenta over the base so that the pastry doesn’t go soggy and chill it for about ½ hr.Filling:
500g fresh spinach -
1 ball of buffalo mozzarellaSpinach – washed and cooked in the micro (no extra water need be added) - until just cooked.
Put into a sieve and press down using a small dish to squeeze out as much of the water as poss. Put aside.Savoury Custard:
1 med. egg
A good glug of single cream
Some milk – making up enough liquid to just fill the case. (can also add some yogurt)
A goodly tablespoon of grated cheddar
Seasoning - mix all ingredients well together in a jug and set aside for a mo.
Putting it together:
Place cooled spinach in the base of your pastry case.
Add the mozarella – in slices or pieces.
Pour the savoury custard over, adding a little more grated cheese on top.
Bake until the custard is going golden and is set.Cool
Eat cold with a lovely mixed salad - also reheats well in the micro.