Leek, Bacon & Stilton Flan

It’s the time of year for quiche, eaten warm or cold while sitting on the patio in the summer sun. Perhaps enjoying a glass of fresh Elderflower over ice, or maybe even something stronger.

For me, leek, bacon and Stilton cheese is always a winning blend in a dish. The deep oniony taste of the silky, buttery leeks complements the saltiness of the bacon and the creaminess of the cheese. As my photo above (taken in the back garden sun) shows, the greeny blue hues of the toasted topped flan just make you want to tuck into a slice.

Serve this as a main accompanied by some side salads. If you need some ideas, check out Beetroot, Feta and Walnut Salad with Bulgar and Quinoa, Crunchy Fruit and Nut Pilaff, or Royal Blood Orange Salad.

Servings

4 adult portions.

Timings

The whole process takes around an hour: 10 mins to make the pastry, 10 mins to chill, another 10 mins to blind bake the pastry base, and then 25 mins to bake the flan.

You Will Need

• 225g plain flour
• pinch of salt
• 100g spread or margarine
• 2 – 3 tbsp cold water
• 2 leeks
• a knob of butter
• 3 slices of bacon
• 100g Stilton cheese
• 2 eggs
• 50g milk
• a few twists of black pepper

Method

1. Turn the oven to 180C. Grease and line a flan dish – the one I used (in the photo) is 22cm diameter.
2. Sieve the flour and salt into a food processor with blade fitted, and add in the spread. Blitz until it resembles the texture of breadcrumbs. Add a few drops of the water until it binds into a lump of soft pastry.
3. Tip out and wrap in cling film. Place in the fridge to chill for 10 mins.
4. Meanwhile, wash the leeks and chop into a saucepan with the butter. Place over a gentle heat so that they soften in the melted butter.
5. Chop the bacon into pieces and fry till browned and crispy.
6. Take the pastry from the fridge and roll out on a floured surface to a size that fits your flan dish. Fit it into the dish and trim off any overhanging excess. Place a crumpled piece of baking paper inside and fill with ceramic baking beans. Place in the oven for 10 mins.
7. Remove from the oven and discard the paper/ beans, taking care as they will be hot. Spread the softened leeks and bacon over the base, then crumble over the Stilton cheese.
8. Mix the beaten eggs, milk and pepper in a jug, and pour carefully into the flan. Place in the oven for 25mins until cooked.
9. Remove and serve hot, if you wish, or let it go cold. Serve it al fresco, with salads and cold drinks.

Customise it!

As I’ve said, I regard leek, bacon and Stilton as a classic taste combo, so wouldn’t change it. However, you could add other green veg for the leeks if you wish – broccoli would go well. You could also add grated cheddar or another favourite cheese, in place of the Stilton.

Music time. Here’s a song I really like from a new artist for the Playlist – Ladyhawke, with Black White and Blue. Maybe not quite the colours of my Leek, Bacon and Stilton Flan, but still a great track nonetheless!