Cheese and courgette flan

A superbly flavoured flan, this should be made in late summer when courgettes are at their most plentiful.


serves 4
Vegetable oil for frying
1 medium-sized onion, peeled and sliced
Approx. 1/2 kg (1 lb). courgettes, washed and sliced
Shortcrust pastry flan case
3 eggs, beaten with 150 ml (1/4 pint) milk
Salt and freshly ground black pepper
100 g (4 oz) Cheddar cheese, grated


1. Heat 2 spoons of oil in a frying pan. Add the onion and fry gently until golden. Add the courgettes and continue cooking for about 10 minutes or until the courgettes are lightly coloured, stirring occasionally.

2. Remove from the pan with a slotted spoon and place in the flan case. Pour over the eggs and milk and season to taste with salt and pepper. Sprinkle with the grated cheese.

3. Bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 25 to 30 minutes or until the filling is set and the pastry is golden. Remove from the oven and leave to rest for 10 minutes before serving.

Shortcrust pastry flan case
Scant 175 g (6 oz) flour
Pinch of salt
50 g (2 oz) butter
25 g (1 oz) lard
2 - 3 tbsp cold water to mix

1. Sift the flour and salt into a mixing bowl. Add the butter and lard in pieces and rub into the flour until the mixture resembles fine breadcrumbs.

2. Stir in enough cold water to draw the mixture together. Form into a ball, wrap in foil or greaseproof paper and chill in the refrigerator for at least 30 minutes before using.

3. Roll out the dough on a floured board and use to line a 20 cm./8 in. flan dish or flan ring placed on a baking sheet. Chill in the refrigerator for 15 minutes.

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