Mains
Pastry & tarts

Leek and Cheese Flan

Name: Leek and Cheese Flan
Ingredients: Short crust pastry (1 packet makes 2, 20cm flans, just, but you would need to increase to 4 eggs 3 leeks, more cheese/milk – then you can freeze one); Large leeks 2; 25g butter; Cayenne, large pinch; Ground nutmeg, large pinch; 3 eggs; 75ml milk; 75ml soured cream (nat yog also works or cream); 175g grated cheddar cheese; Pinch of salt

Ingredients 10
Steps 10

Method

Roll out pastry and line flan tin
Slice and clean leeks, sauté in melted butter until soft
Season with cayenne and nutmeg
Leave to cool (best to do this in a sieve as they tend to hang onto water)
Whisk eggs, milk,soured cream and salt together
Sprinkle ½ cheese on base of flan
Spread leeks on top
Sprinkle with remaining cheese
Pour the egg custard into the flan case
Bake in centre of oven 200C, 400F, Mark 6) for about ½ an hour until risen and golden