There was an argument in the office the other day over the differences between a Flan and Quiche. I’m not sure who won, but I’m calling this a Flan as it can be served hot or cold and it’s not quite as eggy as a Quiche. If you have a definitive answer the this debate then please let me know.
This is also a great way to use up some otherwise forgotten greens. I thought my broccoli had given all it could the other week and was ready to pull her up but she is still producing some very small buds but along side the buds some very tasty fresh leaves. You can use other greens in place of the broccoli such as spring greens, kale or even beetroot tops.
Short Crust Pastry
225g Plain Flour – Sifted
Pinch of Salt
50g Lard – Cubed
50g Butter – Cubed
1 cup Cold Water
Flan Filling
1 Onion, finely chopped
1 Celery stalk, finely chopped
50g Butter
1 Garlic clove, crushed
50g Bacon, diced
150g Sprouting broccoli leaves, finely sliced
150g Cheese, such as gruyere, grated with extra for the topping.
2 Eggs, beaten
Salt & black pepper
Method
To make the pastry, rub the lard & butter into the flour and salt to until the mixture is like fine breadcrumbs.
Sprinkle enough water over the crumbs to bring the pastry together, but not too wet.
Knead lightly on a floured surface until smooth.
Wrap the pastry in cling film and refrigerate until required.
Preheat the oven to gas mark 5 (190c/375f). Roll out the pastry to fit your pie dish. Cover with greaseproof paper and blind bake for 15 to 20 minutes. Keep any off cuts of pastry as you can cut them into 1cm strips to line the top of the flan.
Fry the bacon in a pan until crispy and set aside on some kitchen paper, to remove some of the fat.
Cook the onion and celery in the butter until soft, be careful not to brown the onion as this will taint the flavour of the egg later. Add the garlic, broccoli leaves and bacon and cook until the leaves start to soften, then remove from the heat and stir in the egg and cheese and add some salt & pepper for seasoning. Empty the filling into the pie casing. Use any left over pastry to line the top of the flan, brush over the exposed pastry with egg white or milk and sprinkle on the remaining cheese.
Bake for 25 minutes.
