Red pepper and basil flan
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Shortcrust pastry |
| 3 | Red pepper | |
| 4 | Eggs | |
| 1 | 12 ounces fu fat soft cheese with garlic and | |
| ; herbs | ||
| 1 | bunch | Basil; chopped |
| 4 | tablespoons | Parsley; chopped |
| ½ | teaspoon | Turmeric |
| Black pepper and salt | ||
Directions
Blind bake flan case for 10 minutes. Pre-heat oven to 190 C (gas mark 5).
Cut peppers in half, removing seeds and core. Drizzle with olive oil and chargrill in hot grill. Let them cool and easily remove the skins.
For the filling: Beat 4 eggs together and whisk in soft cheese. Add the turmeric, chopped basil and parsley.
Chop peppers into small sections and stir them into the mixture, seasoning with salt and pepper.
Pour mixture into flan case and bake in oven for 20 minutes until it sets.
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Carlton Food Network
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