Artichoke mushroom flan

Artichoke Mushroom Flan

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Artichoke Mushroom Flan, a savory and creamy dish that combines the earthy flavors of artichokes and mushrooms into a velvety flan. This recipe is a perfect blend of textures and tastes, with the smoothness of the flan complementing the tender artichokes and meaty mushrooms. The dish is easy to prepare and makes for an impressive appetizer or light lunch option.

Keywords: artichoke, mushroom, flan, savory, creamy.

Artichoke mushroom flan details

Artichoke mushroom flan, recipe Rating: 4.5
Number of votes:102

Ingredients

1 pie crust, frozen prepared or homemade

1 can whole artichoke hearts in water

1 small can sliced mushrooms

1 cup shredded Swiss cheese

3 eggs

2 egg whites

1 cup whipping cream

1/4 to 1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 teaspoon dry mustard

Preheat oven to 350 degrees. Prepare pie crust according to directions for 10-inch glass pie plate. Drain artichoke hearts well, squeeze out liquid, and roughly chop. Spread on bottom of pie crust. Drain mushrooms and roughly chop; spread on top of artichoke hearts. Spread shredded cheese over artichoke hearts and mushrooms. In medium bowl, mix eggs and egg whites together. Add cream and spices; mix well. Gently pour egg mixture over vegetables.

Bake in center of oven for 40 to 50 minutes until risen and nicely browned. A knife inserted in the center will come out clean. Remove from oven and let set 5 minutes. Slice and serve with bacon or sausage and a broiled tomato. Garnish with fresh thyme.