Bacon and Onion Flan

Bacon and Onion Flan

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Servings: 6
Calories: 515


  • 1 2/3 cup plain flour All purpose
  • 1 1/2 oz margarine
  • 1 1/2 oz lard
  • about 2 tbsp cold water for mixing

for the filling

  • 2 oz butter
  • 8 oz Spanish onions thinly sliced
  • 4 oz streaky bacon chopped
  • 2 eggs
  • 1/2 pint single cream
  • salt and black pepper
  • 2 oz well-flavoured Cheddar cheese grated


  • Heat the oven to 425°F (220°C) mark 7.
  • to make the pastry
  • Sift the flour into a bowl, cut the margarine and lard into small pieces and rub into the flour with the fingertips until the mixture resembles fine breadcrumbs.
  • Add sufficient water and work in with a knife to make a firm dough. Line a shallow round 9 in. (22.5cm) tin with the pastry and chill in the refrigerator for 10 minutes.
  • Cover with crumpled foil or greaseproof paper and baking beans and bake blind for 15 minutes.

to prepare the filling

  • Melt the butter in a small saucepan, add the onions and bacon and fry gently for 5 minutes.
  • Remove the flan from the oven and take out the beans and paper.
  • Lift the onion and bacon from the pan with a slotted spoon, drain well and spread over the base of the flan.
  • Blend the eggs with the cream, salt and freshly ground pepper, pour into the flan and sprinkle with cheese.
  • Reduce the heat to 350°F (180°C) mark 4 and continue cooking for a further 25-30 minutes or until the filling is set and golden brown.
Calories: 515 kcal
Carbohydrates: 32 g
Protein: 12 g
Fat: 38g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 141 mg
Sodium: 356 mg
Potassium: 218 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 1426 IU
Vitamin C: 6 mg
Calcium: 139 mg
Iron: 2 mg
Ingredients Bacon, Pork
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