ingredients
serves 6
9 inch fully-baked shortcrust pastry case
1 tablespoon butter
4 scallions or 1 small onion, chopped
1 small (head of Boston) lettuce, washed and finely shredded
3 medium-sized eggs
1 teaspoon Dijon mustard
2/3 cup thick cream
2/3 cup milk
1/4 cup mixed,
freshly chopped herbs
1/2 teaspoon nutmeg
salt freshly ground black pepper
method
1. Heat the oven to 200°C (400°F).
2. Melt the butter in a heavy-bottomed pan. Fry the onions for 5 minutes, stirring all the time.
3. Stir in the lettuce and remove the pan from the heat.
4. Beat the eggs lightly and add the mustard. Stir in the cream and the milk.
5. Add the cooked onions with the pan juices. Stir in the mixed herbs and the nutmeg.
6. Add seasoning. Spoon filling into pastry case and bake for 25 - 30 minutes until the filling is set.
7. Serve hot or cold. Cooking time: 45 minutes minimum
