Savoury Flan Technique


A savoury flan, such as a quiche, made with shortcrust pastry is an ideal lunch dish or light supper when served with a crisp salad and some crusty French bread. Most flans use an egg custard as a base into which you set a selection of cooked and flaked fish, lightly sautéed or blanched vegetables, cheeses or any savoury ingredient.

Prepare shortcrust pastry, using 250 g (8 oz) plain flour and 125 g (4 oz) butter. Roll out and line a 23 cm (9 in) flan dish or loose-bottomed flan tin and bake blind for 15 minutes until the shell is partially baked; remove the paper and dried beans. Prepare an egg custard by beating 4 eggs with 300 ml (½ pint) milk and 300 ml (½ pint) single cream.

  1. Into the partially baked tart shell, scatter 125 g (4 oz) cooked diced ham and 125 g (4 oz) diced Brie or grated Cheddar cheese, or any other chosen filling. Place the flan dish on a baking sheet. Pour over the prepared egg custard.

  2. Bake at 160° C, 325°F, Gas Mark 3 for about 45 minutes or until the mixture is set when tested with the tip of a knife. Serve the flan either straight from the oven, slightly cooled or at room temperature.