Easy Cheese and Onion Flan

3-cheese-onion-flan-1-porti
Serves 6-8
Prep Time 5 mins
Cooking Time 1 Hr 15 mins
Ingredients

  • 14oz/400g Ready made short crust pastry
  • 1 Large onion, roughly chopped
  • 1 Tbsp Olive oil
  • 2 Large free range eggs
  • 284ml/10fl oz Low fat crème fraiche
  • 250g/9oz cheese (of your choice) see cooks tips

Method

  • Roll out the pastry until large enough to line a 23cm/9 inch loose bottomed flan tin
  • Leave any excess pastry overhanging (pastry shrinks slightly when cooking and you can slice the excess off when cooked)
  • Line the pastry with greaseproof paper
  • Fill with baking beans (I used dried macaroni)
  • Bake in a preheated oven 200°C/400°F/Gas mark 6 for 15 mins
  • Take out the paper and beans and cook for another 10 mins
  • Meanwhile soften the onion in the oil, over a low heat for about 10 mins
  • Whisk the eggs and crème fraiche together and season.
  • Blitz all the cheeses together and pull them apart to lay on the pastry case
  • Add the onion on top
  • Pour in the crème fraiche mixture
  • Turn the oven down to 160°C/325°F/Gas mark 3
  • Bake on the middle shelf for about 40-50 mins until set (see cooks tips)
    Cooks tip

  • I used a very large onion
  • If you don't have a food blender just pull the cheeses apart into small pieces
  • Check the flan after 40 mins (I put it back in for another 10 mins, then put under the grill for a minute or two to get a golden brown top

Equipment

  • Large frying pan or wok
  • 23cm/9 inch loose bottomed flan tin
  • Food blender

Shopping List

  • 14oz/400g Ready made short crust pastry
  • 1 Large onion
  • 1 Tbsp Olive oil
  • 2 Large free range eggs
  • 284ml/10fl oz Low fat crème fraiche
  • 250g/9oz cheese ( I used 85g/3oz Brie, 85g/3oz Stilton, 85g/3oz Cheddar)
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{ 7 comments… read them below or add one }

~RED~ January 4, 2009 at 6:48 pm

I love reading your added comments on your recipes. I like the grocery list alot, matter of fact, someone else mentioned that in one of my blogs recently :)
This looks wonderful! I don’t have a flan pan though… ??

Lesley January 5, 2009 at 11:59 am

Thanks Red
Not sure what you call over there, but here’s link that may help.
http://www.amazon.co.uk/s/?ie=UTF8&keywords=quiche+tin&tag=googhydr-21&index=garden&hvadid=3049970233&ref=pd_sl_6n3b090124_b
Les

~RED~ January 5, 2009 at 10:34 pm

HMMM. I DON’T HAVE ONE… MAYBE I CAN JUST MAKE IT IN A PIE PLATE..

~RED~ January 5, 2009 at 10:35 pm

AND I HAVE GREYERE AND SWISS, MONTEREY JACK, CHEDDAR.. WHICH IS THE BEST COMBO? I WANT TOMATOES IN MINE TOO.. lol I HAVE BEEN OBSESSED WITH THIS RECIPE SINCE I SAW IT..

Lesley January 6, 2009 at 4:01 am

You could, let me know how it turns out.

Lesley January 6, 2009 at 4:10 am

Best combo is Cheddar, Gruyere and a blue veined strong cheese to give it a bite. If you haven’t got a blue vein one just use up the cheeses you’ve got leftover in the fridge, lay sliced tomatoes on the top.
Gruyere and Monterey Jack are great for baking.

~RED~ January 10, 2009 at 4:21 pm

Ok, i made it.. i didn’t have creme fraiche.. so i sub sour cream and heavy cream. Added onions, mushrooms and tomato. Smoked greyere, cheddar and swiss… AWESOME!

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