Bacon And Egg Flan Recipe
Ingredients
| Pastry | ||
| Plain flour | 175 Gram | |
| Butter/Margarine | 40 Gram | |
| 40 g Lard or vegetable fat | ||
| Water | 30 Milliliter | |
| Onion | 1 Small (Filling) | |
| Streaky bacon | 100 Gram (Filling) | |
| Oil | 15 Milliliter (Filling) | |
| Cheddar Cheese | 100 Gram, grated (Filling) | |
| 45 ml Dried egg powder | ||
| Water | 45 Milliliter (Filling) | |
| Milk | 150 Milliliter (Filling) | |
| Single cream | 150 Milliliter (Filling) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Sift the flour into a bowl, add the fats, cut into small pieces, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add about 30 ml/2 tbls of water and mix to form a firm dough. Roll out on a floured surface and use to line a 20 cm/8 in flan ring on a baking sheet.
2. Peel and thinly slice the onion. De-rind the bacon and cut it into small pieces. Fry the bacon and onion in the oil until lightly browned. Cool, then spread in the flan. Sprinkle the cheese over the top.
3. Mix the dried egg to a smooth cream with the water. Blend in the milk, then the cream. Season with salt and pepper. Pour into the flan.
4. Cook the flan in the centre of a moderately hot oven at 200°C/400°F/Gas mark 6 for 15 minutes. Reduce the temperature to 180cC/350°F/Gas mark 4 and cook for a further 15 to 20 minutes or until the flan is golden brown. Serve warm or cold.
2. Peel and thinly slice the onion. De-rind the bacon and cut it into small pieces. Fry the bacon and onion in the oil until lightly browned. Cool, then spread in the flan. Sprinkle the cheese over the top.
3. Mix the dried egg to a smooth cream with the water. Blend in the milk, then the cream. Season with salt and pepper. Pour into the flan.
4. Cook the flan in the centre of a moderately hot oven at 200°C/400°F/Gas mark 6 for 15 minutes. Reduce the temperature to 180cC/350°F/Gas mark 4 and cook for a further 15 to 20 minutes or until the flan is golden brown. Serve warm or cold.
Chef
