A savoury flan really comes from the French Quiche Lorraine, a flan that originated in the Loire Valley in France.
We have adopted this recipe over the years adding such things as smoked haddock, cooked salmon, wild mushrooms, asparagus, broccoli and many other ingredients.
ingredients
SHORT CRUST PASTRY
8oz flour
2oz lard
Pinch of salt
3oz butter
1 egg yolk
Water to bind
4oz chopped ham
6oz cheddar cheese, grated
2oz parmesan cheese, grated
2 eggs
3 egg yolks
6fl oz milk
6fl oz single cream
Salt & pepper
METHOD
- Make the pastry, rub the fat into sieved flour and salt
- Mix in the egg yolks and water to bind
- Wrap in Clingfilm and put to relax for 30 minutes
- Pin out pastry and line a 10” flan ring
- Line with greaseproof paper, add rice to bake blind at 190°c for 15 minutes
- Take out and leave to cool, take out the paper and rice
- When cool sprinkle the ham and cheddar cheese on the bottom
- Mix the eggs and yolks with the parmesan cheese and add the milk and cream, season
- Pour into the pastry case
- Bake 190°c for another 40 minutes or until set