45 mins
Leek Flan
Recipe by Graham
Leek Flan is a great way to enjoy leeks and makes a great centrepiece at any time of year. It also makes a delicious meal with a jacket potatoes. Transform humble leeks and a few eggs into much more than the sum of their parts with this easy flan. Perfect comfort food
Leek and Bacon Platter 
Leeks Ingredients for Leek Flan
Currently displaying quantities in US Imperial Measurements
How to Cook Leek Flan
- Let's not get stuck in some sort of kitchen nightmare here... if you prefer to simply buy your short-crust pastry ready made from the supermarket, that's OK with me! On the other hand, if you want to make it yourself, sift the flour into a mixing bowl and add a pinch of salt. Rub in the margarine and the lard using your hands until the mixture resembles fine crumbs. Add a little cold water (about 1-2 tablespoons per 8oz (225g) of flour) then turn out onto a lightly-floured board or flat surface. Knead it lightly using the heels of your hands and your knuckles.
- Roll the pastry and use it to line an 8" (20cm) flan dish. Place a little greaseproof paper over the top and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 15 minutes. Remove from the oven and discard the paper. The pastry is now partially cooked and will not go soggy when you add the flan mix.
- Meanwhile, trim and wash the leeks and slice them thinly (about ¼" - 6mm). Melt the butter in a pan and gently fry the leeks until they are just tender (about 7-8 minutes). Spoon these into the cooked pastry flan case.
- Separate the egg yolks from the egg whites. Beat the yolks then add them back to the whites and mix together with the cream. Add salt and freshly ground pepper to taste. Pour this mixture over the leeks in the flan case then cook the whole flan in a preheated moderate oven (Mk 5 - 375ºF - 190ºC) for about 25-30 minutes until the filling is set. Serve warm with a side salad.
GRAHAM'S HOT TIP:
Leek flan can be made in individual sized dishes and served as a savoury starter course if you are entertaining.
Reviews of Leek Flan
| November 24 2014 Made this last night, and it was surprisingly delicious for such a simple recipe. I cut the leeks very thin -- chopped the stem into quarters and then diced up the length, so it did not take very long to saute them. I am definitely going to be making this again. wefar (3 reviews) |
August 01 2014 This was SO delicious, both hot from the oven and at room temp! I love leeks and this will be a favorite from now on. I was a bit skeptical about making the pastry, but it turned out to be just the right base for this. Overall, a wonderful dish that can be done in advance. alexis (6 reviews) |
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