Serves 8-12
Preparation time 60 minutes
Cooking time approx 40 minutes

1 kg shortcrust pastry
2 tbsp vegetable oil
2 red onions, chopped
200g tomato, sliced
200g vegetarian Cheddar cheese, grated
fresh parsley
500ml milk
6 free-range eggs
salt and pepper

1. Preheat the oven to 190C/375F/Gas 5. Roll out pastry size and line two 9 inch flan cases. Allow to stand in the fridge for 30 minutes.
   
   
2. Place in the oven for 10 minutes, then set to one side.
   
   
3. Heat the oil in a pan and gently fry the onions for 5 minutes then allow to cool.
   
   
4. Spread the onion over the pastry base then cover with sliced tomatoes.
   
   
5. Sprinkle with the grated cheese and parsley.
   
   
6. Place the milk and eggs in a bowl and beat together. Add a good pinch of salt and pepper.
   
   
7. Pour mixture over the flans and bake for approx 40 minutes until set and golden.
   
   
8. Serve with salad or new potatoes.

Variations:

1. Go bistro style with artichokes and olives.

2. Try a fresh tasting, rustic version with wholemeal pastry, broccoli and goats cheese.

3. Go continental - throw in some roasted peppers