Cheese and Vegetable Wholewheat Flan from Delia Smith
For this recipe – ideal for vegetarians – I use a 7 inch (18 cm) metal pie plate with a rim which is about 1½ inches (4 cm) deep.
For the pastry:
1½ oz (40 g) wholewheat flour
1½ oz (40 g) plain flour
1½ oz (40 g) butter
A pinch of salt
For the filling:
2 oz (50 g) butter
1 carrot, scraped and thinly sliced
3 oz (75 g) swede, peeled and thinly sliced
3 oz (75 g) turnip, peeled and thinly sliced
1 stick celery, sliced
1 small onion, peeled and finely chopped
1 small leek, trimmed, washed and finely chopped
2 oz (50 g) Cheddar cheese, grated
2 large eggs
8 fl oz (225 ml) milk
1 dessertspoon finely chopped parsley
2 pinches cayenne pepper
Salt and freshly milled black pepper
Preheat the oven to gas mark 4, 350°F (180°C).
First make the pastry, adding some water to make it stick, then roll it out to line the tin. Then prick the pastry base and precook it on a baking sheet for 15 minutes.
While that’s happening, melt the butter in a frying pan and soften all the vegetables in it for 10-15 minutes. Now remove the flan tin from the oven and, using a draining spoon, transfer the vegetables from the pan to the pastry case, season well and sprinkle the grated cheese on top.
Next beat the eggs together with the milk, pour the mixture over the vegetables, then sprinkle with parsley and a couple of pinches of cayenne. Return it to the oven (at the same temperature) and bake for about 40 minutes until golden and puffy.
I like this Cheese and Vegetable Wholewheat Flan served with some nice nutty brown rice cooked with onion and herbs.