1. Make shortcrust pastry as per the FFT recipe
2. Roll out pastry to line a greased flan dish
3. Trim the edges so it is flush to the edge of the dish
4. Using a fork prick the pastry all over, this allows steam to escape during blind baking, preventing the pastry from cracking or shrinking too much
5. Cook the pastry in a medium oven for 10-15 minutes or until the pastry is firm to the touch
6. Add the vegetable filling and cover with a light sprinkling of cheese
7. In a measuring jug, crack in the 5 eggs and beat, pour in the milk to the eggs and measure up to the 1 pint mark
8. Add the dried herbs, salt and pepper and mix well
9. Pour into the pastry case, over the other ingredients and shake to mix
10. Cook in a medium oven for 30 minutes or until the egg is cooked through and golden on the top

Wheat, Milk, Eggs