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                                SWISS FLAN

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Appetizers                       Swedish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Biscuit mix
   3       tb           Butter
     1/4   c            Light cream
                        FILLING:
   1                    Onion, large, sliced or
                        -chopped
   2       tb           Butter
   2                    Eggs, beaten
   2       c            Natural Gruyere cheese (1/2
                        -lb), shredded
     1/4   ts           Salt

  PASTRY:
  
  A Swiss cheese pie is called "flan." The pastry for
  this pie is sometimes closer to a rich biscuit dough,
  but in other versions a short pastry may be used. The
  word "flan" means different things in different
  countries; In Spain it is plain cramel custard, in
  France a fruit tart in pastry, in Switzerland a cheese
  custard in pastry. And sometimes Swiss Flan is made
  with onions and cheese in custard!
  
  TO MAKE THE PASTRY, chop butter into the biscuit mix,
  work in cream, and roll out on lightly floured board;
  or press into a 9 inch pie plate, fluting the edges.
  Chill while preparing filling.
  
  FOR THE FILLING, cook onion in butter until golden;
  cool slightly. Add eggs, cheese, and salt. Pour this
  mixture into pastry, and bake in oven preheated to 425
  degrees F. (very hot) for 15 minutes; then reduce heat
  to 350 degrees F. (moderate) and continue baking 25 to
  30 minutes or until a knife inserted in the center
  comes out clean. Serve warm as a luncheon entree to 4
  to 6 persons, or cut into small wedges for appetizers.
  Makes 10 to 12 appetizers.
  
  VARIATIONS: Instead of this pastry, regular pie crust
  may be used. Or make pastry of 1 cup flour, 1 teaspoon
  baking powder, 1/4 teaspoon salt, 1/3 cup butter, and
  1 beaten egg. Do not attempt to roll out this
  butter-rich pastry; press it with your fingers into
  pie pan, fluting the edges.
  
  From: A Salute to Cheese, by Betty Wason, Hawthorn
  Books, Inc., 1966.
  
  Shared by: June Hoffman, 8/93
 


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