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Leek And Bacon Flan

21st.Century.Chef's picture
Ingredients
For cheese pastry
  Soft margarine 100 Gram
  Water 20 Milliliter
  Plain flour 175 Gram
  Cheddar cheese 75 Gram, grated
  Salt To Taste
  Cayenne pepper To Taste
  Dry mustard To Taste
For filling
  Leeks 450 Gram
  Streaky bacon 100 Gram
  Butter/Margarine 25 Gram
  Milk 150 Milliliter
  Single cream 150 Milliliter
  Whole egg powder 60 Milliliter (Dried Egg Powder)
  Water 60 Milliliter
  Cheddar cheese 25 Gram, grated
  Fresh breadcrumbs 45 Milliliter
  Pepper To Taste
Directions

1. Place the margarine, water and 3 rounded tablespoons of the flour in a bowl and cream with a fork until well mixed. Add the remaining flour, the cheese, a pinch of salt, cayenne and mustard powder and work together to form a firm dough. Knead lightly until smooth. Place in a polythene bag and chill for 30 minutes. Roll out on a floured surface and line 20 cm/8 in flan ring on a baking sheet.
2. Line the flan with a circle of greaseproof paper, weigh down with dried beans and bake the flan just above the centre of a moderately hot oven at 200°C/400°F/Gas mark 6 for 15 minutes. Carefully lift out the paper and beans and return the flan to the oven for 5 minutes to dry out the centre.
3. Wash, trim and slice the leeks and rinse the slices under running water to make sure all the grit is removed. De-rind the bacon and cut it into strips.
4. Melt the butter or margarine in a saucepan, add the leeks and bacon and fry until the leeks are tender, about 10 minutes. Remove from the heat.
5. Mix the milk and cream together. Blend the dried egg and water to a smooth cream, then stir in the milk mixture. Stir into the leeks and bacon, season with salt and pepper and turn into the flan case. Mix the cheese and breadcrumbs and sprinkle over the filling. Bake in a moderately hot oven at 190°C/375°F/Gas mark 5 until the filling is set and the topping crisp and golden, about 30 minutes. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Ingredient: 
Bacon
Interest: 
Healthy
Preparation Time: 
5 Minutes

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