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Elaine's Bacon and Egg Flan

5 star rating
 

Submitted by: romraidr

 

Photo by: romraidr

This quiche is baked in a flan pan, with a butter-egg pastry shell, and a filling of eggs, onion and chilies, topped with crumbled bacon and Velveeta cheese.
 

Ingredients

  • For the pastry:
  • 1 1/2 cups cake & pastry flour
  • 1/2 cup creamery butter
  • 1/2 cup water
  • 1 large egg, beaten
  • 1 tsp salt
  • The mixture:
  • 6-7 slices bacon
  • 4 eggs
  • 1/2 tsp salt
  • 2 tsp dried parsley flakes
  • 1/4 tsp dried chilies
  • 1 tbsp dehydrated onion flakes
  • dash cold water (this makes the eggs fluffier on cooking)
  • 4 slices Velveeta cheese

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Method

For pastry: Combine flour and salt; add butter. Mix the butter in the flour until a crumbly consistency is achieved; add the whole egg; mix well. Add the water gradually; mix until the dough comes away from the sides of the bowl easily. Set aside. The mixture: Cook bacon between paper towels in microwave to crisp. Remove and allow to cool, then break into little pieces. In a bowl, combine eggs, salt, parsley, chilies, onion and water; mix well. Preheat oven to 350 degrees. Roll out pastry and place into flan pan, covering bottom and rim. Bake shell until just firm, then remove from oven, and leave oven on. Allow crust to rest about 5 minutes, until cool enough to add mixture. Pour mixture in, then sprinkle with bacon bits. Cover with slices of cheese, whole or broken, as to your prefer. Bake until egg mixture is firm and crust is golden brown. Remove from oven and allow to rest to firm up, about 5 minutes, then serve.

 

Notes: A lovely flan baked in a light crust, ready to whet the hungriest appetite.

 

Number of Servings: 6

 

Submitted by: romraidr ()

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