Watercress And Spring Onion Quiche

wholemeal shortcrust pastry made with
75 g/3oz plain wholemeal flour and 2oz mashed potato
Filling:
15 g/1/2 oz polyunsaturated margarine
8 large spring onions, trimmed and chopped
1 large bunch watercress, trimmed and roughly
chopped
3 eggs
150 ml/1/2 pint skimmed milk
1 teaspoon French mustard
Pinch of dried mixed herbs
50 g/2 oz mature Cheddar cheese, grated
salt
cayenne pepper
Garnish:
few watercress sprigs
few spring onions, trimmed and sliced

Roll out the pastry and use to line a 20cm/8inch Ilan ring about 2.5 cm/1 inch deep, placed on a baking sheet. Chill for 30 utinutes.

To make the filling, melt the margarine in a pain, add the spring onions and fry gently for 3 minutes without browning. Stir in the watercress and cook for 1 minute until just soft, then remove from the heat and leave to cool.

Meanwhile, preheat the oven to moderately hot (200C/400 °F, Gas Mark 6).

Beat the eggs, milk, mustard and herbs together in a bowl. Stir in the cheese, then season to taste with salt and cayenne pepper.

Prick the base and sides of the dough. Line with foil and weigh down with baking beans. Bake blind for 10 minutes, then remove the foil and beans and return to the oven for a further 5 minutes. Spoon the spring onions and watercress over the base, pour over the egg and milk mixture and bake in the Oven for 25 minutes, until the filling is well risen and golden brown. Leave to cool. Serve garnished with sprigs of watercress and spring onions.

SERVES 4