Chicken Flan

This is a wonderful all year round recipe.  In Summer,  served with a side of salad.  In Winter some crusty bread or steamed veggies make it a hearty meal.

4 eggs
1/2 C plain flour
1/2 C grated cheese
1 small chicken fillet cubed and cooked or 1 cup of leftover chicken
1 onion finely diced or 2 teaspoons of dried onion flakes
1 medium tomato finely cubed
Zest of 1 lemon
salt and pepper to taste
1 3/4C milk
Dried or fresh parsley

Small sprinkling of garlic powder or granules

2 – 3 leaves of Silverbeet finely chopped – optional

Preheat oven to 180 degrees Celscius

Combine all ingredients in a bowl and mix well

Pour into a greased quiche dish and sprinkle with a little extra cheese..

Cook for one hour until golden on top.

Slice and serve with veggies or salad.

Freezes well.

NOTES -

*  Any leftover meat can be added instead of chicken.  I've used roast beef and lamb with great success.

*  Leftover roast veggies can be added instead of the tomato and lemon zest..

*  This can be made in muffin tins as a lunchbox treat

With crusty cheesy bread made by Megan

Straight out of the oven