Cheese and Vegetable Wholewheat Flan
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.
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
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 served with some nice nutty brown rice cooked with onion and herbs.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Caramelised Balsamic and Red Onion Tarts with Goats' Cheese
- Quiche Lorraine
- Asparagus and Cheese Tart
Win an ingredient hamper from Country Products worth £100
Griestorte not rising
01 Apr 2015 13:49
Have you a signature dish?
31 Mar 2015 14:50
|Food and travel||
02 Jan 2015 21:21
|Can Anyone Help?||
31 Mar 2015 22:52
01 Mar 2015 15:04
23 Mar 2015 16:26
19 Mar 2015 08:46