A savoury treat for pastry fans!
| Calories | 365 |
Checks | 15 |
Fat (g) | 19 |
Per serving, serves 4
Who says you can't enjoy pastry - and cheese - while you're losing weight? This delicious flan will satisfy any savoury craving. Cut each slice a little thinner and you can serve six for just 10 Checks, 13 Fat g (260 calories) per slice.
| Directions |
1 | Use a smear of the olive spread to grease a 20 cm/8 inch loose-bottom cake or deep flan tin. | 2 | Sift flour and pinch of salt together. Use a knife to cut the olive spread into the flour, then rub the spread into the flour until it resembles breadcrumbs. Add the water and make into dough. Wrap the dough in clingfilm and let it rest in the fridge half an hour. | 3 | Pre-heat oven to 200ºC/gas mark 6. | 4 | Roll out the pastry and use to line the tin. | 5 | Arrange the drained asparagus over the base of the flan. Mix together the beaten eggs, cheese and milk. Pour over the asparagus. | 6 | Bake about 35 minutes, or until the mixture has set and is golden. | 7 | Serve either warm or cold, accompanied by No-Check salad. Store in the fridge covered or wrapped in foil. |
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| What you need |
| 150g/5oz | self-raising flour | | Pinch | of salt | | 75g/2½oz | 60% fat olive spread (e.g. Bertolli) | | 2 dspn | water | | 300g can | cut asparagus, well drained | | 2 medium | eggs, beaten | | 100g/3½oz | half-fat cheddar, grated | | 200ml/7fl oz | skimmed milk | | Selection | of No-Check salad items |
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