Egg and bacon flan
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Plain flour |
| 1 | Pinches salt | |
| 2 | ounces | Lard |
| 1 | tablespoon | Chopped parsley |
| Cold water | ||
| 1 | ounce | Butter |
| 1 | pounds | Leek; trimmed and finely |
| ; diced | ||
| 4 | ounces | Smoked bacon; finely diced |
| 1 | Clove garlic | |
| 1 | pinch | Nutmeg |
| 2 | larges | Eggs |
| 10 | fluid ounce | Double cream |
| Salt and freshly ground pepper | ||
Directions
Pre heat oven to 170C. Sieve the flour and salt. Rub in the lard as gently as possible until the mixture reaches a fine sandy texture. Add the parsley and enough water to form the pastry. Chill for 2 hours. Line an 8 inch flan tin with the pastry and prick, using a fork (this will prevent excessive aeration). Place in the oven for 20-30 minutes on the middle shelf.
Melt the butter in a pan. Add the leeks, bacon and garlic and gently cook for 5 minutes. Season with salt and freshly ground black pepper. Transfer the mixture into the flan dish, discarding the liquid. Warm the cream, beat the eggs and combine the two. Season with salt, pepper and nutmeg.
Pour the mixture over the leeks. Place in the oven and bake for 30-35 minutes until set.
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