Leek and cheese flan

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This is a very simple, nutritious and delicious savoury flan. So while leeks are very much in season why not give it a go. You can serve this as a dish with creamy mashed potatoes, greens and a homemade tomato sauce or as a simple lunch with a salad. The wholemeal pastry is nutty and light and so much better for you than standard pastry.

What you will need

Wholemeal pastry 10 oz (300g)
( I use 200g 7ozs of whole meal flour, 2tsp baking powder and then rub in 100g 3 1/2 ozs butter and then when it resembles fine breadcrumbs I mix in 3 tblsp of cold water to bind together. Wrap in cling film and pop in the fridge for 15mins to rest).

2 large leeks
1oz (25g) butter
Cayenne, large pinch
Ground nutmeg, large pinch
3 free range eggs
3floz (75ml) Milk
3floz(75ml) soured cream or double cream.
Salt, large pinch
6oz (175g)Mature cheddar cheese, grated

How to make your flan.
Preheat the oven to 200c/ 400f/gas mark 6. Place a baking sheet in the oven to preheat too.
1.Roll out the pastry on a lightly floured work surface and use to line a 9″ (23cm) flan tin.
2. Slice the leeks and clean them thoroughly.
3. Melt the butter and sauté the leeks until just tender. Try not to have the heat up too high.
4. Season generously with cayenne and nutmeg. Leave to cool.
5. Whisk the eggs, milk, cream and salt together.
6. Sprinkle half the cheese over the base of the flan. Spread the leeks on top and sprinkle with the remaining cheese.
7. Pour the egg custard into the flan case. Place on a the preheated baking tray ( this will help to avoid soggy bottom to your pastry) and pop into the oven to bake for about 30mins, until risen and golden.

Taken from the cranks Recipe book. One of my very favourite whole foods cook books.

2 thoughts on “Leek and cheese flan

  1. i combined this with a Delia Smith recipe for the pastry, but as I didn’t have any plain white flour I used 6 oz spelt flour and 2 oz self raising flour to 4 oz butter and 2 tbsp water. I then lined the tin and blind baked the pastry for 15 mins, removed the paper and beans, glazed the pastry with some of the beaten egg and cooked it for 5 more mins. This ensures a really crispy pastry base. I then filled it with Bohemian Mama’s filling which was much less rich than Delia’s, and altogether it was scrummy. Thank you !

  2. I love this recipe and having been making it for over 30 years! My sister who is a very good cook said it was the best quiche she had ever tasted 🙂

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