Bacon, Cheese and Leek Flan

This is a real home-made flan; the leeks are from my allotment, the bacon is Jan's home cured bacon, the eggs are from our hens (yes we still get some eggs) and the cheese is mine too; how good is that?

Ingredients:

Shortcrust pastry:
125g plain flour (white flour)
55g butter diced into half inch cubes
30-40ml water (or as required)

Filling:

Good handful of cured bacon diced (or 200g lardons, or to taste)
Stem of a good sized leek, or in my case (see Figure 1!) ¼ of a stem, plus some green flags, chopped. (Save 4 slices of the stem for decoration)
4 slices of my Derby cheese or some grated Cheddar cheese to top the flan
6 eggs beaten with double cream mixed in (1 tbsp or according to taste)

Method:

Put the flour, salt and butter into a bowl and rub into a breadcrumb consistency. Add enough cold water to bind the dough together, wrap in cling film and place in the fridge to chill for 15-20 minutes.

Remove from the fridge and place on a floured work surface. Flour a rolling pin and roll out to a thickness you are happy with for a flan, 2 to 3mm or 1/8 of an inch (Figure 2). Place the pastry in a flan dish, making sure it fits into the edges without air pockets, leaving some over the sides. Prick the base with a fork (Figure 3) then blind bake in a preheated oven at 180°C. We use parchment paper and dried beans to do this (Figure 4).

Whilst the pastry is baking, drizzle some olive oil into a frying pan (not too much because there will be fat from the bacon) and fry off the diced bacon (Figure 5), and leek (Figure 6). Once cooked, set aside to cool (Figure 7) and fry the four leek slices to colour them (Figure 8 and 9). Slice or grate the cheese of your choice for your topping.

Beat the eggs, add the cream, and then add some fresh ground pepper and some dried herbs if you desire.

Once the flan base is cooked, let it cool down and trim the edges. Add the cooled bacon and leek (retaining the 4 slices) to the eggs (Figure 10), mix together and put into the flan, making sure there is an even distribution of the mix. Place the cheese on top (Figure 11), then the four leek slices (Figure 12) and cook in a pre heated oven at 180°C until golden brown (Figure 13).

Can be consumed straight from the oven or cold with salad.

 

 

 

 

 

Flan Fig1   Flan Fig2

Figure 1               Figure 2

 

Flan Fig3   Flan Fig4

Figure 3               Figure 4

 

 Flan Fig5   Flan Fig6

Figure 5               Figure 6

 

Flan Fig7   Flan Fig8

Figure 7                Figure 8

 

Flan Fig9   Flan Fig10

Figure 9                Figure 10

 

Flan Fig11   Flan Fig12

Figure 11                Figure 12

 

Flan  Fig13

Figure 13