Flan

Flan, tart, quiche... whatever you call it, a pastry base topped with creamy filling or seasonal fruits makes a meal to remember.

 
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Roquefort and Leek TartServes 4-6

Roquefort and Leek Tart

Another variation on the theme of almost-instant tarts, this one combining a lovely creaminess with a certain piquancy from the Roquefort. (Perfect for veggies too.)

 
 
English Custard TartServes 6

English Custard Tart

Serve with clotted cream, either warm or, as I actually prefer it, cold.

 
 
Thick Lemon TartServes 6 - 8

Thick Lemon Tart

Serve warm with well-chilled creme fraiche, it's also good served chilled.

 
 
Quiche LorraineServes 6 as a starter or 4 as a main course

Quiche Lorraine

Essentially an egg, bacon and cream tart, easy to make without losing any of its classic flavour and texture

 
 
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