Spring Vegetable Flan
Preparation time is 10minutes
Cook time is 55minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 7.42 dollar
Difficulty level: 3 out of 4
9 Ingredients
- 150grams fresh peas, shelled
- 1 bunch asparagus, trimmed, cut into thirds
- 100grams baby beans, trimmed, halved
- 1 pinch pepper (for seasoning)
- 100grams blue costello cheese
- 3 eggs
- 2 sheet frozen shortcrust pastry, partially thawed
- 3/4 cup thickened cream
- 1 pinch pink salt ground (to taste)
Nutrition per serving
2780kJ / 662Cal
2780 Kilojoules or 662 Calories
32% of daily energy intake*
Protein
20.6grams
Fat
42.0grams
Carbs
46.5grams
Sugars
5.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 200°C. Place a 22x3.5cm deep fluted quiche tin onto a baking tray.
Step 2 of 6
Line quiche tin with pastry, cutting and joining pastry where necessary. Trim excess pastry. Prick base with a fork, line with a sheet of baking paper and fill with dried beans or rice (this is blind baking). Bake for 10 minutes. Remove paper and beans and return to oven for 5 minutes. Cool.
Step 3 of 6
Reduce oven temperature to 180°C.
Step 4 of 6
Meanwhile, place vegetables in a bowl. Cover with boiling water and stand for 2 minutes. Drain and rinse under cold water.
Step 5 of 6
Crumble cheese over pastry base. Top with vegetables.
Step 6 of 6
Whisk eggs and cream together. Season with salt and pepper. Pour over vegetables. Bake for 35-40 minutes until golden, puffed and set in the centre.
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