What you will need:
- Roll-out (or homemade) pastry – any kind. You can make your own pastry at home by following this simple recipe for shortcrust pastry!
- Peppers (green or red)
- A suitable tin (or tins)
How to make it:
Step 1 - Prepare the Pastry
For ready-to-roll pastry, leave the backing paper on and line the tin paper-side-down, pressing the pastry out to the edges; then, cut the excess pastry away with a pair of scissors. For homemade pastry, roll your dough to approximately 3mm thick and – being sure to grease or line the tin with wax paper first – place it in the tin; then, use a knife to cut off the excess.
Step 2 - The Lunch Recipe Mixture
Take one egg for every small pie dish – or three for a large tin – and break it into a tall glass. Beat vigorously. Add 1/2 cup milk for each egg added to the glass. You can use anything from half-fat milk to cream. Beat in. Pour equal amounts of the mixture into each pie dish, making sure the mixture fills the tin halfway.
Step 3 - Vegetable Faces for a Healthy Recipe
Cut your vegetables in thin slices and have fun arranging them in the pastry base like the features on a face. Think about using round shapes as eyes – tomatoes and zucchini work well for this – and a mushroom for the nose. A curvy shape, like a piece of pepper, works well for a mouth. You could also add cheeks, hair, and a moustache too!
Step 4 - Add Cheese
Finally, grate or crumble cheese between the vegetables – the cheese will melt and go golden in the oven. If your child isn’t a fan of cheese, you can always leave this step out.
Step 5 - Bake the Flan Faces
Put the flan into a pre-heated oven at a moderate temperature for 15 to 20 minutes, or until they are golden brown on top. Remove and let cool slightly before serving.