Leek and Cheese Flan
Indulge in the classic comfort of a rich and savory Leek and Cheese Flan, perfect for brunches, lunches, or light dinners. This delightful recipe combines the delicate sweetness of sautéed leeks with the creamy richness of cheddar cheese, all nestled in a buttery, homemade shortcrust pastry. A velvety egg custard, enhanced with warming hints of nutmeg and black pepper, ties the flavors together, creating a dish that's both elegant and satisfying. With simple steps like blind baking the pastry for a crispy crust and gently whisking the creamy filling, this flan is as enjoyable to prepare as it is to eat. Serve it warm or at room temperature, paired with a fresh green salad for a timeless meal. Ideal for fans of quiches and savory tarts, this Leek and Cheese Flan is sure to impress at any gathering!
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Recipe Information
Ingredients
- 200 g Plain flour
- 100 g Unsalted butter
- 2 tbsp Cold water
- 2 medium Leeks
- 1 tbsp Olive oil
- 150 g Grated cheddar cheese
- 3 Eggs
- 200 ml Whole milk
- 100 ml Double cream
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.125 tsp Ground nutmeg
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a 9-inch flan or tart tin.
In a large mixing bowl, combine the plain flour and a pinch of salt. Add the cold, cubed unsalted butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Add 2 tablespoons of cold water and gently mix to form a dough. Wrap the dough in cling film and refrigerate for at least 15 minutes.
Meanwhile, prepare the filling. Clean and slice the leeks into thin rounds. Heat 1 tablespoon of olive oil in a frying pan over medium heat and sauté the leeks until softened, about 5 minutes. Set aside to cool.
On a lightly floured surface, roll out the chilled dough into a circle large enough to line the flan tin. Press the dough into the tin, trimming any excess, and prick the base with a fork.
Line the dough with baking paper and fill with baking beans or dried rice. Blind bake in the preheated oven for 10 minutes. Remove the paper and weights, then bake for an additional 5 minutes to dry out the base.
In a large bowl, whisk together the eggs, whole milk, double cream, salt, black pepper, and nutmeg.
Spread the cooked leeks evenly over the baked pastry base. Sprinkle the grated cheddar cheese on top.
Pour the egg and cream mixture over the leeks and cheese, ensuring an even distribution.
Bake the flan in the oven for 25-30 minutes, or until the filling is set and golden brown on top.
Allow the flan to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 124.6 g | 623% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 2536 mg | 110% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 21.5 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 1653 mg | 127% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1397 mg | 30% | |
*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.
