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Cheese and Onion Flan

Introduction & method

This British flan isn't quite the same as a quiche, but it could also be called a tart. The difference? Who knows, but it tastes great.

 Cheese and Onion Flan Recipe

Make the Pastry


For the fat you can use all butter or all lard, or a mixture. Or you could use shortening. Whatever you use, take it out of the fridge an hour or so before using, and cut it into small chunks to make it easier to work with. Mix the salt in with the flour, then add the fat and rub it in with your fingertips. It should look like coarse breadcrumbs when you're done. Add water a bit at a time - you only need enough to make the dough come together as a ball so you may not need to use the whole amount specified. Wrap the dough in plastic film and place in the fridge to rest for 30 minutes.

Prep the Onion


The onion needs to be pre-cooked, so peel it and chop it finely. Heat butter and oil in a frying pan and sauté the onion on low heat until softened but not browned. Remove to a cold plate and let itcool down.

Make the Filling


For the cheese you can use whatever you like, but I recommend mature cheddar. You might also try adding a bit of blue cheese such as stilton. Whatever you choose, it needs to be grated. Mix it together with the eggs, milk, salt and pepper and cooled onion.

Assemble and Bake the Flan


Heat your oven to 180°C (356°F) for a fan/convection oven or airfryer, 200°C (392°F) conventional, gas 6. You'll need a tin to bake the flan in, preferably with a removable bottom. Mine was 23cm (9 inches) diameter. Sprinkle some flour on your worktop and roll out the pastry into a disc 5mm (quarter of an inch) thick. You don't really need to blind bake the case if the pastry is thin enough. Roll the pastry over your rolling pin, then unroll it over the tin. Press it down into the edge and trim off any excess. Paint the rim with eggwash and pour in the filling. Try not to overfill the case because the filling will expand in the oven. Bake for 35 minutes - the centre of the filling should be a bit springy when you press it. Remove the flan from the tin and let it cool on a wire rack. You can eat the flan hot or cold.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Cheese and Onion Flan on YouTube.

 
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Ingredients & Info


SHORTCRUST PASTRY
 200 grams plain white (all-purpose) flour
 110 grams butter, lard or a mix
 1 tsp salt
 100 ml cold water
  FILLING
 1 large onion
 4 large eggs
 100 grams cheese
 250 ml milk
 1 tsp English mustard (optional)
 half a tsp salt
 half a tsp white pepper

PLUS

Oil and butter to sauté onion. Eggwash - one egg beaten with a splash of milk.


UNITS:
Metric
US Customary/Imperial

Serves 4 -6
Prep time: 15 minutes.
Resting time: 30 minutes.
Cooking time: 35 minutes.
Total time: 1 hour 20 minutes.