Leek Flan Recipe
Ingredients
| Pastry | ||
| A 25 cm / 10 inch ready-baked flan case, of either wholewheat or white shortcrust pastry Or, two 15 cm / 6 inches in diameter | ||
| Leeks | 6 Large (Filling) | |
| 25 g / 1 oz butter | ||
| 150 g / 5 oz bacon, chopped | ||
| Eggs | 4 Small, beaten (Filling) | |
| 300 ml / 1/2 pint milk or cream | ||
| 75 g / 3 oz grated cheese (optional) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Preheat the oven to 350°F, 180°C
2. Thoroughly wash the leeks and cut into 1 inch pieces.
MAKING
3. In a medium skillet, melt the butter over medium heat.
4. Add the leaks and sauté for 2-3 minutes.
5. Cover the pan, reduce the heat and cook the leeks until they are soft.
6. Take off the heat and cool slightly.
7. Combine leeks with the ham and turn into the pastry case. Spread to line the shell.
8. In a mixing bowl, use a fork to lightly beat the eggs with milk or cream and seasonings.
9. Pour the egg mixture over the leek and ham filling in the pastry.
10. Top with generous sprinkling of cheese.
Finalizing
11. Place the flan tin on a baking sheet and bake in the preheated oven for 30-35 minutes or until the eggs are set and the cheese has lightly browned.
12. Remove the flan from the oven and cool slightly
SERVING
13. Cut into wedges and serve warm.
1. Preheat the oven to 350°F, 180°C
2. Thoroughly wash the leeks and cut into 1 inch pieces.
MAKING
3. In a medium skillet, melt the butter over medium heat.
4. Add the leaks and sauté for 2-3 minutes.
5. Cover the pan, reduce the heat and cook the leeks until they are soft.
6. Take off the heat and cool slightly.
7. Combine leeks with the ham and turn into the pastry case. Spread to line the shell.
8. In a mixing bowl, use a fork to lightly beat the eggs with milk or cream and seasonings.
9. Pour the egg mixture over the leek and ham filling in the pastry.
10. Top with generous sprinkling of cheese.
Finalizing
11. Place the flan tin on a baking sheet and bake in the preheated oven for 30-35 minutes or until the eggs are set and the cheese has lightly browned.
12. Remove the flan from the oven and cool slightly
SERVING
13. Cut into wedges and serve warm.
Chef
