|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 18g||92%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||5%|
|Total Sugars 1g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Do not confuse a classic cheese and onion flan with a quiche. While this baked egg recipe may resemble the traditional French dish, the flan is made differently and tastes a little different. It is the traditional British version of the ubiquitous quiche and, for many Brits, is the stuff of memories. Those memories being school lunches, summer meals, afternoon tea, and dinners with cheese and onion flan served alongside a salad and often boiled new potatoes.
For the Pastry:
200 g all-purpose flour (plain flour)
110 g cubed unsalted butter, or an equal mix of butter and lard
1 pinch kosher salt
2 to 3 tablespoons ice water
For the Filling:
55 g unsalted butter
2 tablespoons extra-virgin olive oil or sunflower oil
1 large yellow onion, finely sliced
3 to 4 large eggs (200 ml)
75 g aged cheddar cheese, coarsely grated
2 to 3 tablespoons chopped parsley
1 cup milk
Kosher salt, to taste
Freshly ground pepper, to taste
Gather the ingredients.
Place the flour, butter (or butter and lard mix), and salt into a large, roomy mixing bowl. Rub the butter into the flour until it resembles sand.
Add the water a little at a time and bring the mixture together to create a soft dough.
Form the pastry into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
While the pastry is resting, prepare the filling.
Heat the butter and oil in a saucepan. Once melted, add the sliced onion and sauté over medium heat to soften (but not brown). Place the softened onion onto a dinner plate and leave to cool.
Preheat the oven to 400 F / 204 C. Roll the pastry to 5 millimeters thickness and line a greased, 10-inch loose-bottomed tart tin. Chill in the refrigerator while you make the remaining filling.
Put the eggs into a large measuring jug and whisk them. Add the cooled onion, grated cheese, and parsley. Top with the milk. Season with a little salt and black pepper.
Take the pastry case from the refrigerator, place it on the middle shelf of the preheated oven, and carefully pour in the egg-cheese mixture until it is two-thirds full. Do not overfill as the flan will rise while cooking.
Bake for 30 to 40 minutes until the top is golden brown and set, but not completely solid when gently pressed in the center.
Remove from the oven and rest for 5 minutes before serving.
The flan is lovely warm but can also be eaten cold.
What's the Difference Between Flan and Quiche?
Flan, in the British sense, is an open-faced pie or tart with a savory or sweet filling. This can include egg-based pies also called quiche. Quiche is a French dish that is a savory egg tart and can include other fillings like ham, cheese, and vegetables. Flan is also a term used for a Spanish and Latin dessert of set vanilla custard with a caramel sauce.