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Bacon And Egg Flan

21st.Century.Chef's picture
Ingredients
For pastry
  Plain flour 175 Gram
  Margarine/Butter 40 Gram
  Lard/Vegetable fat 40 Gram
  Water 30 Milliliter
For filling
  Onion 1 Small
  Streaky bacon 100 Gram
  Oil 15 Milliliter
  Cheddar cheese 100 Gram, grated
  Dried egg powder 45 Milliliter
  Water 45 Milliliter
  Milk 150 Milliliter
  Single cream 150 Milliliter
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Breakfast
Method: 
Fried
Ingredient: 
Bacon

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