Cheese and Onion Flan
Indulge in the classic comfort of a homemade Cheese and Onion Flan, a savory delight perfect for any gathering or family meal. This recipe brings together a buttery, flaky pastry base filled with caramelized golden onions, creamy cheddar cheese, and a rich, velvety custard infused with a hint of nutmeg. With its perfectly balanced flavors and rustic appeal, this flan makes a satisfying main course or a versatile side dish. Whether served warm with a crisp green salad or enjoyed chilled as a picnic centerpiece, every bite delivers a comforting blend of creaminess and gentle onion sweetness. Perfect for beginners and seasoned cooks alike, this timeless dish offers an approachable way to embrace the art of flaky pastry and classic egg-based fillings. Ready in just over an hour and serving up to six, it’s an ideal recipe for sharing.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 2 tablespoons Cold water
- 3 pieces Large eggs
- 200 ml Heavy cream
- 150 grams Cheddar cheese (grated)
- 100 ml Milk
- 2 pieces Yellow onions (thinly sliced)
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Nutmeg (optional, grated)
Instructions
Preheat your oven to 190°C (375°F).
In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
Add the cold water one tablespoon at a time. Mix until the dough just comes together. Form into a ball, wrap in plastic wrap, and refrigerate for 20 minutes.
While the dough is chilling, heat olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 10-12 minutes until softened and golden brown. Remove from heat and set aside.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) flan dish or tart tin. Gently press the dough into the tin and trim any excess. Prick the base with a fork.
Line the pastry with parchment paper and fill with baking beans or dry rice. Bake the pastry for 15 minutes. Remove the parchment and weights, then bake for another 5 minutes to dry out the base. Remove from the oven and let cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg (if using).
Spread the caramelized onions evenly over the pastry base. Sprinkle the grated cheddar cheese on top.
Pour the egg and cream mixture over the onions and cheese, ensuring the filling is evenly distributed.
Carefully transfer the flan to the oven and bake for 25 minutes, or until the filling is set and slightly golden.
Remove from the oven and allow to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.5 g | 321% | |
| Saturated Fat | 144.7 g | 724% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 18.4 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1419 mg | 109% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1270 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
