Leek and Bacon Flan

Leek and Bacon Flan

By 24 June, 2018

I really like the addition of mustard to this rich, savoury tart. Because there's no egg white in the filling, it's creamier than a conventional quiche filling (if you prefer a more quiche-like texture, use one whole egg and one egg yolk instead of the two yolks). Choose a good quality coarse grain mustard, such as Maille for the base, and serve it with a mixed green salad for brunch, lunch or Sunday supper.

  • Prep Time : 25 minutes
  • Cook Time : 45 minutes
  • Yield : 4 - 6



Place flour, salt and butter into food processor and pulse until mixture forms breadcrumbs being careful not to over do it  (breadcrumbs should be dry, not damp).
Remove from food processor and tip out onto a floured bench top.  Make a well in the centre, add beaten egg yolk and water and finish by bringing pastry together into a ball. Add a little more water if needed.
Wrap in greaseproof paper and refrigerate 1/2 hour before using.
Preheat oven to 200degC (180degC fan-forced). Roll out to fit pastry case (36cm x 12cm) or 20cm flan ring.  Cover with alfoil (shiny side down) and fill with dried beans or metal or ceramic pastry weights. Bake 15  minutes.  
Remove from oven and remove the foil and beans.  Prick pastry case all over with a fork. Return to oven and bake until it is dry and sandy in texture, about 10 -12 minutes. Remove from oven. 
Reduce temperature to 160 degC (140degC fan-forced). Melt the butter in a frying-pan and cook the leeks until fairly soft. In another pan, fry the bacon in its own fat until it begins to brown. Drain well.  In a medium bowl, mix together the egg yolks and cream. Add the leeks and bacon. Season carefully - the bacon and parmesan are salty. Spread a fairly thick layer of mustard on the base of the flan and pour the filling over. Scatter evenly with parmesan cheese and bake in pre-heated oven for 30 minutes.

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