Cheese and onion flan recipe

Cheese and Onion Flan recipe

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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.
This Cheese and Onion Flan recipe is a delightful combination of creamy cheese and savory onions, baked to perfection in a flaky pastry crust. With just a handful of simple ingredients, this recipe is easy to whip up for a quick and satisfying meal. The flan is rich in flavor, with the cheese providing a luscious melt-in-your-mouth texture and the onions adding a delicious hint of sweetness. Serve it warm as a main course or slice it into bite-sized pieces for a tasty appetizer.

Keywords: cheese, onion, flan, recipe, savory

Cheese and onion flan recipe details

Cheese and onion flan recipe, recipe Rating: 4.6
Number of votes:107 

Ingredients

200 g	shortcrust pastry, fresh or frozen
3 medium	onions, thinly sliced
1 clove(s)	garlic, crushed and finely chopped, optional
2 medium	eggs
150 ml	milk OR
75 ml	milk PLUS
75 ml	double cream
120 g	hard cheese of choice, eg Cheddar, grated – low fat if you wish
	salt, to taste
	fresh ground pepper, to taste
	grated nutmeg

Instructions

Thaw the pastry, if required in advance.

Heat oven to gas Mark 6, 200°C or 380°F.

On a lightly floured surface, roll out pastry to a size sufficient to line the bottom and sides of an 8 inch or 20cm loose-bottomed flan tin. Lightly grease tin and lower pastry into place, pressing into any corners, flutes etc. Trim as required.

Line the base of the raw pastry with baking parchment and fill base with baking beans if you have them. In the absence of baking beans, uncooked rice makes a good alternative; it need not be discarded but stored in a container once cooled and reused several times.

Bake for 10 minutes. Remove beans (or rice) and parchment and bake for another 10 minutes. Remove from oven and allow to partly cool until required.

Meantime, heat the oil in a pan and add the onion and garlic if using. Fry on low heat, covered until soft. Cool for a few minutes and spread evenly over base of part-cooked flan shell.

Whisk eggs into the milk (and cream if using), season and add cheese. Mix and carefully pour over onion mix. Do not overfill flan; allow a small lip of pastry to remain above the filling level as some expansion is to be expected. Grate a little nutmeg over surface and bake for 20 minutes or until topping has just set and is lightly browned. Allow to cool slightly to allow topping to firm up.

Cut into wedges to serve.

Preparation time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a