|Nutrition Facts (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 3g|
|Vitamin C 4mg||19%|
|*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.
"Heavenly oniony cheesy flan! The crust recipe is everything! I recommend rolling the crust as thin as the recipe says, or it might turn out a bit soggy. Otherwise, you can roll it thicker and blind bake the crust first." —Tara Omidvar
For the Pastry:
200 grams all-purpose flour
110 grams 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 grams unsalted butter
2 tablespoons extra-virgin olive oil, or sunflower oil
1 large yellow onion, finely sliced
3 to 4 large eggs (200 milliliters)
75 grams aged cheddar cheese, coarsely grated
2 to 3 tablespoons chopped parsley
1 cup milk
Kosher salt, to taste
Freshly ground black 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. Stir in 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 25 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.
- For a crisper crust on the bottom, you can blind bake the pie crust first before adding the filling. After rolling out the dough and lining the tart tin, place the tin in the refrigerator or freezer to give the dough a chance to rest and firm up; otherwise the crust could shrink and pull back while being par-baked in the oven.
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.