Bean and roasted red pepper flan

Bean and roasted red pepper flan
Random recipe review Fancy Pants! 4.8/5 A lot of work to make this, but definitely worth the effort! Klapaucius

Servings:	8 as a first course or 4 as part of a main course
Calories per serving:	384
Ready in:	1 hour, 30 minutes
Prep. time:	30 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	22nd January 2013

This recipe has been adapted from one by Michel Roux in his book Pastry (ISBN 1844006204). Michel's recipe uses asparagus and sem-confit red peppers, but as asparagus is out of season and I can't be bothered to semi-confit the peppers, I have just roasted therm and substituted the asparagus with fine green beans.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 340g pâte brisée
• 170g fine green beans, trimmed, boiled and drained
• Seasoning
• 5 roasted red peppers, skins removed and diced
• 1 egg, beaten
• 2 egg yolks, beaten
• 200ml double cream
• Pinch of nutmeg
• Chives or parsley, finely chopped, to garnish

Method

1. Roll out the pastry thinly and use it to line a loose bottomed 35 x 11 cm and 2.5 cm deep tranche tin.
2. Place in the fridge for 20 minutes.
3. Preheat the oven to 190° C (375° F - gas 5) and bake the case blind for 20 minutes.
4. Remove the baking beans and paper, reduce the oven to 170° C (325° F - gas 3) and bake the case for a further 10 minutes.
5. Cover the bottom of the case with the diced red peppers.
6. Whisk the eggs, cream, seasoning and nutmeg and pour three-quarters of the mixture over the peppers.
7. Arrange the drained beans over the top and then pour over the remaining egg and cream mixture - you may find, as I did, that you have some mixture left over.
8. Bake for 30 minutes and let wait on a wire rack for 20 minutes before unmolding.
9. Garnish with the chopped herbs and serve warm.

Serving suggestions

Serve with salad and new potatoes.

Chef's notes

I would recommend placing the tranche tin on a baking tray before putting in the oven. This is because the egg and cream mixture is runny and may escape through the bottom of the tranche tin and make a mess of your oven.

See also

• Asparagus and broccoli flan
• Basic quiche case
• Bean and roasted red pepper flan
• Crayfish chili quiche
• Egg and bacon quiche
• Frankfurter quiche
• Kidney flan
• Prawn 'n' Pepsi flan
• Quiche Lorraine
• Smoked salmon quiche
• Spicy kidney flan
• Three cheese quiche
• Spicy three cheese flan with sesame seeds

related items

• Blind baking
• Baking beans
• Cheddar shortcrust pastry
• Quiche dish
• Category:Pies tarts and flans

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