Cheese, Leek & Bacon Flan


IMG_3545I’m not a fan of quiches as I really don’t like eggs.  But as a child Mum used to make a great cheese and onion flan which was quite dry without the eggy texture and  I really loved it.  This is something between the two.  Trust me – you don’t need the egg, the filling will set as it cools and the cream makes it really rich

Makes 1 * 20cm flan

Ingredients

  • 300g Shortcrust Pastry (or if you’re feeling adventurous, 1 batch of Vertically Challenged Pastry!)
  • 4 rashers Smoked Bacon, chopped
  • 1 tbsp Oil
  • 3 medium Leeks, washed & sliced
  • a little fresh Rosemary, chopped
  • 200ml Double Cream
  • 200g Cheddar Cheese, chopped

Method

  • Roll out the pastry and line a 20cm fluted flan tin (or equivalent).  Leave the surplus hanging over the edge of the tin.  Dock the pastry and rest in the fridge whilst yo make the filling
  • Fry off the bacon in the oil until lightly brown and add the leeks.  Sweat for a few minutes until soft
  • Stir in the rosemary and cream and gently bring up to the boil
  • Add the cheese stir until melted then remove from the heat and allow to cool for 5 minutes
  • Bring the oven up to temperature – about 190oC
  • Fill the pastry case with the leek mixture and bake for about 30 minutes until the pastry is golden and the filling bubbling and brown
  • Remove from the oven and trim the excess pastry from the edges.
  • Leave the flan to cool and the filling has set
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