Wednesday, 16 May 2012

Quiche, Flan, Savoury Tart

My family all love my quiches, but it has been pointed out to me, what I make is not strictly speaking a quiche.  I must acknowledge the truth, it is perhaps a little too full  of ingredients other than milk and eggs. It is therefore possibly better referred to as a savoury tart or flan. Well no matter what you call it it tastes great and I'm going to give you the low down on how to make it below


1 block of ready prepared short crust pastry
4 Large Eggs
1 courgette
1 cup of sweet corn
1 large onion
150g Lardons
100 g Chopped Lean Ham
1 Sweet Red Pepper
500-600ml Milk or cream 
150g Cheese (strong) 
5cm slice of Chorizo Sausage  


Pre-heat oven to 190C, 374F  gas mark 5, 170C

Roll out pastry 

The place pastry in a flan dish being careful not to cut pastry down to much on the sides/edges to allow for shrinkage when cooking. Spike the base of the pastry with a fork.  

Place tinfoil or baking paper inside flan dish and then add baking beads and bake  the pastry until it is almost cooked. This is called baking the pastry blind.this will take about 10 mins at most. Do not allow the pastry to over cook.  

Chop all the vegetables ingredients into small pieces. Stand to one side.

Place lardons  and chopped chorizo in frying pan and gently fry until golden brown.

Then add the vegetable ingredients. You may need to add a small amount of oil to  prevent sticking.O ften there is sufficient from the lardons and chorizo  so the addition of more oil is unnecessary.

Cook until all ingredients soft and the vegetables have taken on a little colour then add chopped ham and stir ingredients together. 

Add about one third of the cheese to this mix and then place all into the pastry flan.

Whisk eggs with milk or cream and then pour into the flan to ensure all ingredients are well covered. 

Add the remainder of the cheese onto the top of the flan,

Reduce heat of the oven to  180C/gas 4/ fan 160C and cook for 25-30 minutes or until lightly set.

The finished flan
I serve this with salad or chips well with anything the family fancies really. Its also great cold for buffet meals and picnics.


  1. Yummy. I will try this. I've never thought of putting sweetcorn in.

    1. I put anything in really what ever is seasonal. I make one with Tuna and sweetcorn which is a great favourite too with my lot.
      The only thing I cannot use very often is mushroom as my daughter hates it...When shes at university though we slip some into the mix