Leek Flan

recipe

Leek Flan

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Although you can serve Frances Bissells’ flan straight from the oven, it develops a better, fuller flavour if served just warm. This is true of all vegetable tarts and flans.

Ingredients

500g trimmed, sliced and rinsed leeks (prepared weight)
300ml pint milk
350g short pastry
175g Caerphilly or other hard cheese, grated
4 organic eggs
freshly grated nutmeg
freshly ground black pepper

Serves: 4 Preparation: 25 Cook Time: 40 Total Time: 65min

Directions

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Preheat oven to //gas mark Gently simmer the leeks in milk for # minutes, then strain, reserving the milk.
Liberally grease a flan dish with butter. Line with the pastry, and spoon in the leeks and cheese, in alternate layers, finishing with a sprinkling of cheese.
Beat the eggs and reserved milk together, and add a little nutmeg and pepper. Pour in the dish, and bake for minutes, until just set. Serve warm.
Tom Bissell&#s wine recommendation

Source: Frances Bissell