Recipe Leek and wholegrain mustard flan : Practical and Delicious

Recipe Leek and wholegrain mustard flan : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Leek and wholegrain mustard flan. You are currently reading Recipe Leek and wholegrain mustard flan : Practical and Delicious. This recipe is the creation of the chef Abi Ulgiati. Recipe Leek and wholegrain mustard flan requires 15m, cook 55m and serve 4. Caution: allergy Contains gluten, peanuts, tree nuts, milk and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

The mustard packs a punch in this low-carb leek flan.

Ingredients:

6 Ingredients

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  1 (25cm x 25cm) sheet ready rolled Pampas shortcrust quiche pastry, thawed
  
  
  


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  2 tsp olive oil
  
  
  


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  2 leeks, trimmed, sliced lengthways, rinsed, cut into 7.5cm x 7mm strips
  
  
  


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  2 tbsp Masterfoods wholegrain mustard
  
  
  


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  3 eggs
  
  
  


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  1/2 cup (125ml) cream
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Cut pastry in half. Use the pastry to line a 35cm x 11cm fluted flan tin with a removable base, cutting and overlapping to fit. Trim excess pastry. Use a fork to prick the base. Line the base with non-stick baking paper and fill with rice. Bake 10 minutes. Remove the paper and rice then bake 10-15 minutes. Let cool slightly. Set aside. Reduce oven to 180°C.
  
  
  


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  Step 2
  
  
  
  
  Heat the oil in a non-stick frying pan over a medium heat. Add the leek, and cook for 1 minute or until soft. Stir in 1 tablespoon of the mustard. Set aside.
  
  
  


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  Step 3
  
  
  
  
  Evenly place leeks across the pastry case. Whisk together eggs, cream and remaining mustard. Pour over pastry. Place on a baking tray. Bake 20-25 minutes or until set. Set aside for 10 minutes before cutting to serve.
  
  
  

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