Gruyère Cheese, Leek and Mushroom Flan

Name: Gruyère Cheese, Leek and Mushroom Flan
Yield: Serves 8–12
Cuisine: British
Ingredients: 40 g (1½ oz) unsalted butter; Cayenne pepper (optional); 100 g (4 oz) Gruyère or Cheddar cheese, grated; 150 ml (¼ pint) double cream or milk; 1½ tablespoons groundnut or vegetable oil; 1 medium leek, shredded and washed; 1 egg yolk; 50 g (2 oz) mushrooms, sliced; 1 large onion, sliced; 175 g (6 oz) Shortcrust or Puff Pastry; 2 eggs; Salt and pepper

Preparation info

Serves
8–12

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

This is my favourite flan recipe, one that’s full of textures and lots of flavours. Cheddar cheese also works well for this recipe. A tasty accompaniment to offer is the Spicy Tomato and Mint Relish.

Ingredients

1 large onion, sliced
50 g (2 oz) mushrooms, sliced

Europe
United Kingdom
Main course
Pie
Vegetarian

Method

Pre-heat the oven to 180°C/350°F/Gas Mark 4.

Butter a 20 cm (8 in) flan tin or a flan ring and baking sheet.

To start the filling, cook the sliced onion and mushrooms in 1 tablespoon<