For the pastry:
150g plain flour
1tsp mixed dried herbs
salt
75g margarine
For the filling:
1 Ridgewell cheese
3 beaten eggs
2 tbsp fresh herbs
ground pepper
Make the pastry, adding the mixed herbs with flour. Use to line a 20cm flan ring. Refrigerate for 20 minutes then bake blind at 200oC for 10 minutes.
Grate and beat the cheese then add the cream gradually. Combine the cheese and cream mixture with the remaining filling ingredients.
Fill the case with the filling and bake at 180oC for 30 minutes.