Bacon, Egg & Asparagus Flan

For Christmas this year my husband & I recieved a fabulous cookbook from my parents, The Hairy Dieters. It has some fantastic recipes that I will be trying out over the next little while, & here is the first!

To be completely honest, although this sounded yummy, I was a little skeptical as to how it would turn out with the Filo (Phyllo) pastry as the base. It was, however, delicious!

  • 1 bunch Asparagus – about 10 spears, trimmed
  • 5 rashers back bacon – trimmed of fat & chopped into 1 cm strips
  • 1 tsp Olive Oil
  • 1 medium Onion – finely sliced
  • 25g Corn Flour
  • 300ml Semi-Skimmed Milk (1%)
  • 3 large Eggs – beaten
  • 25g Extra Mature Cheddar Cheese – grated
  • Flaked Sea Salt
  • Black Pepper – freshly ground
  • 4 sheets Filo Pastry – thawed
  • 1 tbsp Sunflower Oil

Cut the asparagus into 5 cm lengths, half fill a large non-stick skillet with water & bring to the boil

Add the asparagus, bring back to the boil & cook for 1 minute, until just tender. Drain & rinse off under running water until cold & pat dry. Place in a bowl & set aside

Return the skillet to a low heat, add oil, & gently fry the onion & bacon until lightly browned

Add onion & bacon to the bowl with the asparagus, toss lightly & leave to cool

Preheat oven to 400°F/200°C/Gas Mark 6 & place a baking sheet in the oven to heat

Lightly oil a 20cm loose-based fluted flan tin, about 3.5cm deep (I just used a pie plate & it worked well)

Place a sheet of filo pastry in the flan tin, pressing it firmly against the base & sides. Brush the pastry with a little oil, then cover with a second sheet at a right angle to the first. Repeat until 4 sheets of pastry are in the tin

Roll & crumple the overhanging pastry back onto the rim, & brush lightly with oil

Put cornflour & 50ml of the milk into a saucepan & make into a thin paste

Pour over 200ml of the milk & stir well. Bring to a simmer, stirring constantly.

Cook for 1 minute over a medium heat, stirring, until the sauce is thick & smooth. Season, & remove from the heat

Stir in the the remaining milk to cool & loosen the sauce, then stir in the eggs until thoroughly combined

Pour half the asparagus mixture over the base of the pastry & pour the white sauce gently on top

Scatter the remaining asparagus mixture on top & press down lightly. Sprinkle evenly with the cheese

Bake on the preheated baking tray in the centre of the oven for 25-30 minutes, or until the pastry is lightly browned & crisp & the filling is set

Remove from the oven & cool in the tin for 10 minutes before serving

Can be served hot or cold

Bacon, Egg & Asparagus Flan


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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