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1
Sift the flour and salt into a large mixing bowl.
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2
Add the unsalted butter, rubbing it in with your fingertips until the mixture looks like fine breadcrumbs.
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3
Add the chilled water and mix it in with a round-bladed knife until the pastry clings together.
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4
Use your hand to form the dough into a ball it should be firm enough to roll out without cracking.
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5
Wrap the pastry in plastic wrap and chill for 10 minutes.
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6
Preheat the oven to 400F
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7
Roll out the pastry on a lightly floured surface and use it to line a 9 inch flan ring or flan dish.
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8
Line with a piece of crumpled foil or greaseproof paper and baking beans and bake blind (i.e.
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9
without a filling) for 15 minutes.
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10
Take the flan from the oven and remove the foil or paper and baking beans.
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11
Reduce the oven temperature to 350F
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12
To make the filling, melt the unsalted butter in a frying pan and fry the scallions for 3-4 minutes until soft.
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13
At the same time cook the spinach in a tiny amount of water for 2-3 minutes, until wilted.
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14
Drain well, squeezing out the excess moisture with the back of a spoon.
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15
Cool the scallions and the spinach.
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16
Scatter the cooked ham, scallions and spinach over the base of the flan and sprinkle the cheese on top.
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17
Beat the eggs and milk together with a little salt and pepper.
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18
Pour into the flan case, then bake for 30-35 minutes, until set.
