Ingredients
Scale
50g rocket leaves, finely chopped
4 eggs
3/4 cup thickened cream
Pastry {make your own shortcrust, or use frozen pastry}
Instructions
- Preheat oven to 200ºC. Grease a flan tin {I use a long one} and place pastry into the tin. Prick the base with a fork. Line with baking paper, and fill with raw rice or baking weights. Bake for 12 minutes, remove the paper and bake for another 5 minutes.
- Reduce the oven to 160ºC.
- Place the chopped rocket into the base. Whisk together the eggs and cream. Pour over the rocket. Bake for 30 minutes or until set.