Asparagus and broccoli flan

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Asparagus and broccoli flan
Asparagus and broccoli flan
Servings:Serves 8 - Makes two 9" flans
Calories per serving:379
Ready in:1 hour
Prep. time:10 minutes
Cook time:50 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:17th January 2013
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Twice now, I've forgotten to put greaseproof paper under the baking beans. Perhaps this picture will remind me next time!

I made a couple of these for my mum today, so she has a vegetarian alternative for Christmas dinner.

It's just a slight variation of all of the flan recipes, but they looked so good I though I would add the recipe.

Ingredients

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Method

  1. Preheat the oven to 200° C (400° F - Gas 6)
  2. On a floured board, roll out the pastry to fit your baking trays
  3. Lightly oil the trays to prevent the pastry sticking
  4. Press the pastry well into the edges of the trays
  5. Blind bake for 10 minutes
  6. Add the broccoli florets to a pan of boiling salted water and blanche for about 4 minutes. Remove and drain well
  7. Add the eggs, milk, pepper, hot sauce and parsley to a large bowl and whisk until combined
  8. Add the cream cheese and whisk until really well mixed
  9. Arrange the florets in the partially baked flans and pour in the egg mix
  10. Arrange the asparagus tips over the top of the flan
  11. Bake for 30 minutes

Chef's tip

Because I use an electric whisk, I guess lots of air gets into the flans, so they often rise like soufflés, to at least double the height of the tin. bearing this in mind, ensure you leave enough room above the flan when baking!

See also

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