Egg and bacon flan

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Egg and bacon flan
Egg and bacon flan
Servings:Serves 2 as a main or 4 as a starter
Calories per serving:950
Ready in:1 hour
Prep. time:10 minutes
Cook time:50 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st January 2013
Twice now, I've forgotten to put greaseproof paper under the baking beans. Perhaps this picture will remind me next time!

Another recipe that has come about as a result of my recent craze, making quiches. This time I thought I would use some of our Home smoked bacon and fresh eggs from our hens.

I'm using Jus Rol ready made shortcrust pastry and find that 1 500g pack is too much pastry for a (shallow) 10" Push-out flan dish, so this time I used about half - which means I can make another one tomorrow!


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Mise en place

  • Allow the pastry to get to room temperature before rolling it out.


  1. Preheated the oven to 200° C (400° F - Gas 6)
  2. Roll the pastry and use it to line a greased 20 cm (8") push-out flan dish
  3. Bake blind at 200° C (400° F - Gas 6) for 10 minutes
  4. Beat the eggs, milk, mascarpone cheese and season to taste with pepper - salt won't be needed with the bacon
  5. Stir in the bacon pieces
  6. Pour the egg and bacon mixture into the blind-baked flan case
  7. Decorate with whatever you have to hand, I used half of a green pepper, sliced, but use whatever you have to hand, tomatoes look and taste are good.
  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

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