Egg, Bacon and Cheese Flan
1 hr 30 min.
ready in 2 h.
- For the pastry
- ⅔ cup Rice flour (plus extra for dusting)
- 2 ½ Tbsps Corn starch
- 2 ½ Tbsps Polenta
- 1 tsp salt
- ½ tsp gluten-free Baking powder
- ½ cup unsalted butter (diced)
- 1 cup cold Mashed potatoes
Put the rice flour, cornflour, polenta, salt and baking powder in a blender or food processor. Pulse to combine. Add the butter and blend until the mixture resembles breadcrumbs. Put into a mixing bowl and work in the potato until blended.
Turn out onto a lightly floured surface. Knead for 2 minutes until smooth. Shape into a disc and wrap in cling film. Chill for 30 minutes.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23cm|9" springform flan tin.
Roll out the pastry between 2 sheets of non-stick baking paper and press into the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 15 minutes, then remove the paper and beans and set aside.
Reduce the oven temperature to 170°C (150° fan) 325°F gas 3.
For the filling: heat a frying pan, and the bacon and cook until just starting to colour. Drain on absorbent kitchen paper.
Dice 3/4 of the cheese and finely grate the rest. Scatter the diced cheese and bacon over the base of the pastry case.
Beat the creme fraiche, then slowly beat in the cream. Mix in the beaten eggs. Season (you shouldn't need much salt) and add the nutmeg and thyme.
Place the flan tin on a baking tray. Carefully pour the filling into the pastry case. Sprinkle over the grated cheese.
Bake for 30-40 minutes, until softly set. Cool in the tin for 10 minutes before serving.