Egg and vegetable flan

Egg and vegetable flan


  • Pastry
  • Plain (all-purpose)
  • flour 170 g (51/2 oz) Salt a dash
  • Butter 45 g (11/2 oz), cut into small cubes
  • Vegetable
  • shortening 45 g (11/2 oz), cut into
  • small cubes
  • Cold water 1–2 Tbsp


  • Butter 45 g (11/2 oz)
  • Onion 1 small, peeled and finely chopped
  • Plain (all-purpose)
  • flour 2 Tbsp
  • Milk 315 ml (101/2 fl oz / 11/4 cups)
  • Potato 1, large, peeled, cooked and sliced
  • Carrot 1, large, peeled, cooked and diced

This flan is a tasty way to use leftover vegetables. It may be served either hot or cold.

Serves 4

  • Green peas 2 Tbsp, blanched
  • Salt 1/2 tsp
  • Ground white
  • pepper 1/4 tsp
  • Hard-boiled eggs 4, shelled and sliced Grated Cheddar
  • cheese 55 g (2 oz)


  1. Prepare pastry. Sift flour and salt into a mixing bowl. Add butter and vegetable shortening. Rub fat into flour with your fingertips until mixture resembles fine breadcrumbs.
  2. Add 1 Tbsp cold water and, using a table knife, mix it into flour mixture. Knead dough until smooth. Add more water if dough is too dry. Refrigerate for 30 minutes.
  3. Preheat oven to 200°C (400°F).
  4. Roll out pastry to 0.5-cm (1/4-in) thickness and ease it into a 20-cm (8-in) flan or pie dish. Trim edges with a knife. Cover pastry with aluminium foil and a layer of dried beans.
  5. Bake pastry blind for 15 minutes, then remove aluminium foil and dried beans. Set pastry case aside to cool.
  6. Preheat grill (broiler) to high.
  7. Prepare filling. In a small saucepan, melt butter over moderate heat. When foam subsides, fry onion for 5–7 minutes or until onion is soft.
  8. Remove pan from heat. With a wooden spoon, stir in flour to make a smooth paste. Gradually add milk, stirring constantly.
  9. Return pan to heat and, still stirring, bring sauce to the boil. Simmer for 2–3 minutes or until sauce is thick and smooth. Stir in potato, carrot, peas, salt and pepper.
  10. Line bottom of pastry case with egg slices. Pour sauce over and sprinkle with cheese. Place flan under grill for 3–4 minutes or until top is lightly browned. Serve hot or cold.

Leave a Reply

Your email address will not be published. Required fields are marked *