A flan is an open-top pie – sometimes called a quiche. It can be sweet or savoury. Flans are also extremely economical, as suitable leftovers can be incorporated into the filling.
Nowadays, of course, it is possible to buy basic flan cases at supermarkets as well as frozen shortcrust pastry ready for rolling out – and these are usually of excellent quality. They certainly save time, too.
For those who prefer to make everything from scratch, here is a recipe for shortcrust pastry suitable for the flan case, followed by instructions on how to 'blind' bake the flan cake itself.
Then there follows a simple but delicious recipe for Traditional Ham, Egg and Onion Flan.
It’s handy to remember that all cooked flan cases, even store-bought ones, should be painted inside with beaten egg and allowed to dry before putting in the filling. This ensures that the flan doesn’t have a soggy bottom when the filling is eventually added!