Cheese & Egg Flan

A light meal that can be served hot or cold

Country of Origin:
Preparation Time: 40 Minutes


Water    16 ml 32 ml 48 ml
Plain Flour    112 grams 224 grams 336 grams
Margarine    62 grams 124 grams 186 grams
Cheese (filling)    85 grams 170 grams 255 grams
Milk (filling)    162 ml 324 ml 486 ml
Eggs (filling)    2 4 6
Onions (filling)    12 grams 24 grams 36 grams
Mustard (filling)    0.25 teaspoon(s) 0.5 teaspoon(s) 0.75 teaspoon(s)
Salt & Pepper (filling)    to taste to taste to taste

1. Add the margarine to the flour and rub together till the margarine is incorporated and it looks like breadcrumbs. Add the water to bring together into a ball. (needs to be soft but not wet). 2. Roll out the pastry on a little flour, and place in the flan ring/tin. Pressing gently into the edges. 3. Chop onions and fry gently in a little oil, divide the cheese and onion between the pastry cases. 4. Mix the milk with mustard and seasoning, whisk the eggs and add to the milk. Pour over the cheese in the pastry case. 5. Bake at Gas Mark 4, 350°F or 180°C, until the filling is set and lightly browned. Reduce heat to finish cooking the pastry.

Serving Suggestion

Serve with new potatoes and salad or vegetables.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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