• 6 oz (175 g) shortcrust pastry
• ½ lb (225 g) cooked sweetcorn kernels
• ¼ lb (112 g) cooked ham
• 2 free-range eggs
• ¼ pint (150 ml) milk
• 1 small onion
• Salt and Pepper

Method:

1. Roll out the pastry and line an 8" (20 cm) flan ring or dish  with it. Prick the bottom of the case with a fork. Cover the base with a circle of greased paper and put bread crusts or hard beans on the paper.
2. Bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 20 minutes. Remove from the flan dish or ring, discard the paper and beans 5 minutes before the flan case has finished cooking.
3. Reduce the temperature to Gas Mark 4 (350°F/180°C).
4. Spread ½ lb (225 g) of cooked sweetcorn kernels and ¼ lb (112 g) of chopped cooked ham in the pastry case.
5. Beat 2 eggs with ¼ lb (150 ml) of milk. Grate in 1 small onion. Season with salt and pepper.
6. Pour the mixture into the pastry case and bake for 25 minutes until set.

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