Leek flan

This flan, freshly baked or reheated, is a popular main course for lunch or dinner.


(for a 20-30 cm / 8-9 inch quiche)

  • 1 uncooked pastry pie crust
  • 3 (500 g/ 1 lb 2 oz) small leeks
  • 1 clove garlic
  • 1 tbsp butter
  • 1/2 cup (125 ml/4 fl oz) water
  • 3 eggs
  • 1 cup (125 g/4 fl oz) sour cream
  • 1/4 cup (60 ml/2 fl oz) milk
  • 1/4 tsp salt

Cooking Process

  1. Roll bought or home-made pastry thinly to line the flan tin or pie plate.
  2. Slice the carefully washed leeks into 5 mm (1/4 inch) pieces.
  3. Cook the leeks and the diced garlic in the butter for 2-3 minutes without browning, then add the water and cook until tender.
  4. Raise the heat and let the rest of the liquid evaporate.
  5. Beat the eggs, grated cheese, sour cream, milk and salt together.
  6. Remove the leeks from the heat then stir into the egg mixture.
  7. Pour filling carefully into prepared crust.
  8. Bake at 220 degrees Celsius (425F) for about 30 minutes or until the filling has set in the center.
  9. Sprinkle with chopped herbs and/or paprika before serving if desired.

Leek flan

Bon Apetite!


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Leek flan