We could eat this for breakfast, lunch and then again for supper.
Ingredients
1 medium onion , finely chopped
1 tbsp oil
100g watercress , roughly chopped
2 large eggs
150ml milk
150ml log soft rindless goat’s cheese , in rough chunks
freshly grated nutmeg , optional
1 x 8″ savoury pastry case
Directions
- For the filling, fry the onion in the oil until just soft, add the watercress and cook until just wilted. Beat the eggs and milk and stir in the watercress mixture and goat’s cheese. Season and if you like, add a pinch of nutmeg. Add the filling to the shortcrust pastry case and bake for 15 minutes. Reduce heat to 180C/gas 4/ fan 160C and cook for a further 25-30 minutes or until lightly set.
Lots more scrumptious veggie and vegan recipes here (almost all are easy btw!)
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