Thursday, 28 June 2012

Egg & Bacon Flan

Over the years I have made many, many quiches with all sorts of ingredients and a quiche remains one of my favourite comfort foods.  In recent years I have re-discovered the classic quiche Lorraine, or egg and bacon flan as my Grandmother used to call it!

It’s a very simple dish, using refrigerator staples – bacon, eggs and cheese and really quite a frugal dish.  But such a classic combination and it can be taken to all new levels of tastiness by using really good quality ingredients.  Make it with best quality, oak or applewood smoked bacon, really strong cheddar and what I call proper eggs (from properly free-range hens) and you have yourself a real treat.  Nothing, but nothing can bring cheer to the weary soul like a very good, very simple quiche. 

The method below is pretty much the basic one I’ve been using for umpty tumpty years and will never let you down.  The only adaption I’ve made is to incorporate Delia’s tip of using a little parmesan cheese just before it goes into the oven.   

Like all my recipes, this is far from set in stone.  You can, of course, vary the basic recipe with whatever assortment of meat, fish or veggies takes your fancy. 

A small flan for two people : 

Grease and line a small flan dish with pastry.  The one I used was 7" in diameter and produced a nice deep quiche.

2 eggs
½ pint of milk (you can use a mixture of milk and cream for very best results!)
2 or 3 oz of good cheddar cheese (Welsh by preference please!!)
Salt and pepper to taste
4 slices of bacon, cooked and cut into strips
1oz or so of parmesan cheese 

Simply grate the cheddar and add to the bottom of your lined flan dish.  Add the cooked and chopped bacon.  Beat the eggs and add the milk (or milk and cream mixture), seasoning to taste.  Gently pour the egg and milk mixture onto the bacon and cheese and add a final grating of parmesan cheese. 

Cook at 180oC / 350oF / gas mark 4 for 35 to 40 minutes, until the quiche is golden and set.

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