CHEESE FLAN VEGETARIAN
8th July 2020
Fat 38.96 Protein: 14.56 Carbs: 3.09 Calories: 421
Ingredients
- 17g Butter
- 16g Cheese Mature Cheddar
- 33g Eggs, whole, raw
- 10g Cream, fresh, double
- 20g Almond Flour Flurry Holland & Barrett
- 9g Ultra Fine Fiberflour from Lonjevity Foods
Instructions
- Grate the cheese finely then weigh it
- Start by making the pastry case
- Soften the butter then mix in 6g of the cheese, the flour and almond flurry, this will form a dough
- Place in a flan tin (it needs to be at least 4 inches and best with a loose bottom) press it evenly over the bottom and up the sides
- Bake in a pre-heated oven 170c/Fan 150c/Gas 4 for approx 15- 20 mins till firm and golden
- Turn the oven down to 160c/Fan 140c/Gas 3
- Beat the egg stir in the cream with a little seasoning
- Place the remaining grated cheese in the pastry case and pour over the egg mixture.
- Return it to the oven and cook until the egg is just cooked and set. This will take approx 15mins
- Leave to cool before removing from the tin
- The flan can be served warm or cold and will keep in the fridge for 2 days.
- This is nice for picnics with a little green salad if your ratio allows it.
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CLICK HERE FOR DISCOUNTS.