Bean and roasted red pepper flan
This recipe has been adapted from one by Michel Roux in his book Pastry (ISBN 1844006204). Michel's recipe uses asparagus and sem-confit red peppers, but as asparagus is out of season and I can't be bothered to semi-confit the peppers, I have just roasted therm and substituted the asparagus with fine green beans.
Bean and roasted red pepper flan | |
---|---|
Servings: | 8 as a first course or 4 as part of a main course |
Calories per serving: | 384 |
Ready in: | 1 hour, 30 minutes |
Prep. time: | 30 minutes |
Cook time: | 1 hour |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 22nd January 2013 |
Best recipe reviewFancy Pants! 4.8/5 A lot of work to make this, but definitely worth the effort! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 340g pâte brisée
- 170g fine green beans, trimmed, boiled and drained
- Seasoning
- 5 roasted red peppers, skins removed and diced
- 1 egg, beaten
- 2 egg yolks, beaten
- 200ml double cream
- Pinch of nutmeg
- Chives or parsley, finely chopped, to garnish
Method
- Roll out the pastry thinly and use it to line a loose bottomed 35 x 11 cm and 2.5 cm deep tranche tin.
- Place in the fridge for 20 minutes.
- Preheat the oven to 190° C (375° F - gas 5) and bake the case blind for 20 minutes.
- Remove the baking beans and paper, reduce the oven to 170° C (325° F - gas 3) and bake the case for a further 10 minutes.
- Cover the bottom of the case with the diced red peppers.
- Whisk the eggs, cream, seasoning and nutmeg and pour three-quarters of the mixture over the peppers.
- Arrange the drained beans over the top and then pour over the remaining egg and cream mixture - you may find, as I did, that you have some mixture left over.
- Bake for 30 minutes and let wait on a wire rack for 20 minutes before unmolding.
- Garnish with the chopped herbs and serve warm.
Serving suggestions
Serve with salad and new potatoes.
Chef's notes
I would recommend placing the tranche tin on a baking tray before putting in the oven. This is because the egg and cream mixture is runny and may escape through the bottom of the tranche tin and make a mess of your oven.
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
- Spicy three cheese flan with sesame seeds
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