A simple flan that is quick to make and ideal to serve with a green salad.

Egg and Bacon Flan

4 servings
  • Preparation time: 25 minutes
  • Chilling time: 20 minutes
  • Cooking time: 35–40 minutes
  • Ingredients
  • For the pastry case
  • 140 g (5 oz) plain flour/cake and pastry flour (CA)/all-purpose flour (US) (1 cup + 2 tbsp)
  • pinch of salt
  • 40 g (1½ oz) unsalted, chilled butter, diced (3 tbsp)
  • 28 g (1 oz) lard, diced (2 tbsp)
  • For the filling
  • 2 rashers, back bacon
  • 2 eggs
  • 150 ml (5 fl oz) single/table cream (⅔ cup)
  • salt and freshly milled black pepper

Equipment

  • You will also need a 15 cm (6 inch) flan tin.
  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).
  • For the pastry case
  • Sift the flour and salt into a food processor.
  • Add butter and lard and whizz until the fats are blended in and the mixture resembles dried breadcrumbs.
  • Sprinkle over 2 tablespoons of very cold water and whiz again, until the pastry starts coming together.
  • Tip out onto the work surface and gently knead to bind and become smooth.
  • Wrap in clingfilm/plastic wrap and refrigerate for 20 minutes.
  • Then roll out and use to line the flan tin.
  • Neaten the edge by rolling the rolling pin over the top. Discard any trimmings.
  • For the filling
  • Snip the bacon into pieces and spread over the pastry base.
  • Beat the eggs and cream together.
  • Then add plenty of seasoning.
  • Pour over the bacon.
  • Bake for 35–40 minutes, until the filling has just set.

Serve

  • Can be served warm or cold.
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