Ingredients for Leek Flan:
- 6 oz (175 g) short crust pastry
- 1½ lbs (700 g) leeks
- 4 oz (112 g) butter
- 2 oz (56 g) flour
- ¼ pint (150 ml) milk
- Salt, pepper and nutmeg
- 3 oz (84 g) mature cheddar cheese, grated
Method for Leek Flan:
- Roll out the short crust pastry and use to line an 8″ (20 cm) flan ring or case. Put into the fridge to chill whilst you’re preparing the filling.
- Top and tail the leeks and then cut from the top end down the middle, splay and wash thoroughly. Cut crossways into thin slices.
- Melt the butter in a saucepan, add the leeks, cover and reduce the heat, simmer for about 15 minutes until soft stirring occasionally.
- Stir the flour into the leeks and gradually add the milk, stirring until smooth.
- Season with salt and pepper (and grated nutmeg if liked).
- Remove from the heat and stir in the grated cheese.
- Pour the mixture into the flan case and bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 30 minutes until golden brown.
This Leek Flan Recipe serves 4 . Absolutely delicious hot with baked spuds. Also lovely cold.
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Found this receipe and made it at the weekend. Absolutely delicious hot with baked spuds and have taken a couple of pieces cold to work for lunch. I think even nicer cool.
I used cornflour to thicken as no matter how I try, plain flour gives me lumps.
Thanks Val. Will definitely be making it next weekend, and the next as I have loads of leeks to use up.