Venetian Flan

wholemeal pastry made with 100g/4oz flour
(see page 334)
50 g/2 oz Gruyere cheese
75 g/3 oz Cheddar cheese
1 onion, peeled
1 tablespoon olive oil
225 g/8 oz Italian salami, cut into cubes
100 g/4 oz lean ham, cut into strips
3 eggs
300 ml/1/2 pint skimmed milk
salt
freshly ground black pepper
grated nutmeg

Roll out the pastry on a floured board and use to line a 20cm/8inch flan tin. Grate the Gruyere and set aside. Grate the Cheddar and set aside. (Keep the cheeses separate.) Slice the onion. Heat the oil in a frying pan and add the onion. Cook gently until soft. Stir in the salami and cook for 5 minutes. Put the onion and salami into the pastry case and sprinkle with half the Gruyere and half the Cheddar. Arrange the ham strips over the top of the cheeses.

In a bowl, beat together the eggs, milk and remaining cheese, and add salt, pepper and nutmeg to taste. Pour over the cheese and ham. Bake in a moderately hot oven (200 °C/400 °F, Gas Mark 6) and bake for a further 20 minutes or until the custard is set and lightly golden.

SERVES 6