Ingredients
- 350g short-crust pastry
- 40g butter
- groundnut or vegetable oil
- 2 large onions, thinly sliced
- 2 eggs and 1 egg yolk
- 150ml double cream
- 115g gruyere or cheddar, grated
- 1 tbsp fresh (or 1 tsp dried) basil, parsley, tarragon and chervil
- salt and pepper
Method
- Pre-heat oven to 160ºC/gas 3.
- Roll out pastry and line flan tin. Line the pastry with crumpled greaseproof paper and fill with beans. Bake for 15-20 minutes. Cool, and then carefully remove baking beans and paper.
- Fry the onions in butter until soft and transparent. Leave to cool.
- Fry the bacon until crisp.
- Beat eggs and egg yolk together, add the cream and leave to one side.
- Mix the grated cheese with the eggs and cream and fold in the onions and herbs. Season with salt and pepper.
- Sprinkle the cooked bacon or ham in the bottom of the pastry case.
- Spoon the filling into the pastry base and bake for 35-45 minutes until the flan is just set. Leave to rest for 20-30 minutes.