Prawn 'n' Pepsi flan

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Spread the curry over the flan base

Twice now, I've forgotten to put greaseproof paper under the baking beans. Perhaps this picture will remind me next time!

This recipe came about as a result of my new-found craze, making quiches and some left overs from the last batch of Prawns 'n' Pepsi. There was not that much left over, just enough to line the base of the flan case. I guess you could also use any left-over curry from the night before. Vindiloo quiche - yum!

Ingredients

• Left-overs from Prawns 'n' Pepsi or a left-over curry
• 350 g (12 oz) block of ready-made shortcrust pastry
• 3 free range eggs, beaten
• 45 ml (4 tablespoons) of milk
• 3 tablespoons of mascarpone cheese
• 4 anchovies, chopped finely
• 1 tablespoon of plain flour
• 1 tablespoon of finely chopped parsley
• Sea salt and freshly ground black pepper
• Slices of tomato to garnish

Mise en place

• Pre-heat the oven to 200° C (400° F - Gas 6)

Method

1. Roll the pastry and use it to line a greased 20 cm (8") push-out flan dish
2. Bake blind at 200° C (400° F - Gas 6) for 10 minutes
3. Beat the eggs, milk, mascarpone cheese, flour and season to taste with salt and pepper
4. Mix in the anchovies and parsley
5. Spread the left-over curry and prawns thinly on base of the blind-baked flan case
6. Fill the flan case with the beaten egg mixture
7. Lay 4 tomato slices on the egg mixture
8. Reduce the heat of the oven to 180° C (350° F - Gas 4)
9. Bake for a further 40 minutes

Serving suggestions

Serve hot or cold

See also

• Asparagus and broccoli flan
• Basic quiche case
• Bean and roasted red pepper flan
• Crayfish chili quiche
• Egg and bacon quiche
• Frankfurter quiche
• Kidney flan
• Prawn 'n' Pepsi flan
• Quiche Lorraine
• Smoked salmon quiche
• Spicy kidney flan
• Three cheese quiche

related items

• Blind baking
• Baking beans
• Cheddar shortcrust pastry
• Quiche dish
• Category:Pies tarts and flans