Ingredients
- 500 g shortcrust pastry, freshly made or ready prepared
- 1 tbsp olive oil
- 4 large red onions, thinly sliced
- 2 large red peppers, deseeded and thinly sliced
- 1 tsp balsamic vinegar
- 1 tsp brown sugar
- 100 ml fresh milk
- 100 ml fresh cream
- 4 large free range eggs, beaten
- 6 oz cheddar cheese
- salt and pepper
Make it step by step
- Preheat the oven to 200 °C.
- Roll the pastry to fit a greased 9 inch flan tin. Push well into the tin and bake blind for 10 minutes until golden brown. Remove from oven and allow to cool.
- Heat oil in a medium sized saucepan and lightly fry the onions for 10-15 minutes until very soft and brown. Add the peppers, balsamic vinegar and sugar and continue to cook for a further 5-10 minutes until caramelised.
- Sprinkle half the cheese in the bottom of the flan case and top with the onion and pepper mixture.
- In a mixing bowl, mix together the eggs, milk, cream, remaining cheese and salt and pepper to taste.
- Pour over the other ingredients in the flan case and bake for 35-40 minutes until the flan has set.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.