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Cheese Flan

Abha Ohri | August 20, 2020
Cheese Flan

The origin of the flan can be tracedto the Roman empire and was later popularised by the Spaniards, the French and even the Mexicans! But the classic cheese flan as we know it today, is a traditional British recipe, very different in taste and method of cooking from the French quiche.


For the pastry

Flour – 8 oz

Butter – 4 oz

Salt – a pinch

Ice cold water – 3-4 tbsp

For the filling

Butter – 1 oz

Flour – 2 oz

Milk – 1 cup

Cheese – 2 cubes; grated

Eggs – 2 nos

Mustard powder – ½ tsp

Salt and pepper to taste

Tomato – 1 pc; cut into round slices

Onion – 1 pc; cut into round slices

Capsicum – 1 pc; cut into thin long strips


To prepare the pastry

  1. Rub the flour and butter together with your fingertips.
  2. Add the water, one spoon at a time till it forms a soft dough.
  3. Wrap in cling film and leave to rest in the refrigerator for 30 mins.
  4. Roll the pastry to 5 mm thickness and press it on a greased, fluted flan tin, making sure it is evenly spread all over, including on the sides.
  5. Prick with a fork and bake in a pre-heated oven at 200 degrees C for 15-20 minutes.
  6. Keep aside.

To prepare the filling

  1. Fry the flour without oil for a few minutes. Let it cool.
  2. Separate the yolks from the egg whites.
  3. Beat the egg whites till they form stiff peaks and keep aside.
  4. Mix together egg yolk, milk, salt, pepper, mustard powder and cook on low flame for few minutes, stirring all the while.
  5. Remove from the flame, add the grated cheese and fold in the egg whites.
  6. Pour this filling into the flan case.
  7. Garnish with slices of tomatoes, onions and strips of capsicum.
  8. Bake again till golden brown.

This delicious dish can be served for brunch, a light lunch, or even as a snack at tea time. Do share with us your experience of baking this classic recipe in the comments section below.

Abha Ohri

Abha is a tea lady who spent nearly 25 years of her life in the verdant greens of the tea estates of Assam and Dooars. She sharpened her baking skills by learning from the senior ladies who were more than willing to share their recipes with her. She made a transition from the laid back life of the tea gardens to the hustle bustle of a city in 2010. She is an early childhood educator by profession, a Toastmaster by passion, a bookworm by habit and a perfectionist by choice. She is also the chief editor at ElByte.

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