My latest recipe for Deep Dish Cheese & Tomato Flan was made for a summer's evening Sunday Tea Tray supper. Made in an oblong deep dish, it yields lots of cheesy egg custard filling, with sweet seasonal tomatoes, and not too much pastry. You could also use a deep, round pie dish too - it's just that I had an oblong pyrex dish to hand, and I actually prefer square pieces of flan too! I'm very keen on a good old-fashioned English flan. Why not a quiche you may ask? Having lived in France for many years, I see a quiche as being just eggs with lardons.