Ingredients

• 3oz margarine
• 3oz wholemeal plain flour
• 3oz white plain flour
•   cold water, to mix
• 2 tbsp oil
• 8oz leeks, sliced
• 10oz large open mushrooms, sliced
• 2 eggs, size 4, beaten
• 4 tbsp milk
• 5 fl oz single cream, carton
• 1 tsp paprika pepper
•   salt and pepper
•   Parmesan cheese

Method

1. Rub margarine into flours until mixture resembles fine breadcrumbs.
2. Stir in enough water to form a not too stiff dough.
3. Roll out and use to line a 9½in round, loose-bottomed flan tin.
4. Bake blind in oven at 190°C, 375°F, Gas Mark 5 for about 25 minutes.
5. Heat 1 tbsp oil and cook leeks until tender. Drain and place in flan.
6. Heat remaining oil and cook mushrooms in a covered pan over a gentle heat for about five minutes.
7. Drain, then arrange mushrooms on top of leeks.
8. Whisk eggs, milk, cream, paprika and seasoning together, and pour into flan.
9. Dredge with Parmesan cheese, then cook in oven for about 50 minutes. If necessary, cover with foil for the last 20 minutes.
10. Cool.

Notes