Basic flan case

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Basic flan case
Basic flan case
Servings:Serves 8 - Makes 2 flan cases
Calories per serving:325
Ready in:45 minutes (incl. cooking the filling)
Prep. time:5 minutes
Cook time:40 minutes
Difficulty:Easy
Recipe author:Chef
First published:12th April 2013
Twice now, I've forgotten to put greaseproof paper under the baking beans. Perhaps this picture will remind me next time!

Follow this recipe to make the basic flan or quiche case and then fill it with a filling of your choice.

I am a believer in ready-made pastry, it's cheap and easy and stores in the fridge ready for use.

I managed to buy a single sheet of reusable greaseproof paper from Wilkinson's recently. I looks like plastic but is oven proof and can be wiped clean and used again and again.


Ingredients

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Mise en place

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

Method

  1. Roll out the pastry to fit your baking tray
  2. Lightly grease the base and sides of the tray with olive oil
  3. Press the pastry into the edges and if possible, leave a little folded over at the edge as it will prevent the pastry from shrinking back into the tray. It can easily be trimmed once your flan has been baked.
  4. Lay the greaseproof paper over the pastry and fill with the baking beans or dried pulses, making sure that they are pushed into the edges of the dish.
  5. Blind bake the flan for 10 minutes.
  6. Remove, lower the heat to 180° C (350° F - Gas 4)
  7. Remove the greaseproof paper and baking beans, pour the filling of your choice into the flan case and bake for a further 30 minutes
  8. Remove from the oven and allow to cool before attempting to remove the flan from the dish.


See also

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