Fig and Roquefort flan Recipe

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serves:

6

Skill:

medium

Total Time:

00:50

Prep:

00:10

Cooking:

00:40

Nutrition per portion

RDA
Calories 570 kCal 29%
Fat 49g 70%
  -  Saturates 27g 135%

Want to make an impression? This homemade flan recipe is perfect for a posh lunch or party spread. Buy ready made puff pastry and top with a creamy Roquefort and fig filling

Ingredients

  • ½ x 375g packet puff pastry
  • 1tbsp light olive oil
  • 4-6 shallots, peeled and finely chopped
  • 150g packet Roquefort cheese, crumbled
  • 8 figs, halved
  • 4 medium eggs
  • 300ml carton double cream
  • Salt and black pepper
  • 20 x 28cm fluted flan tin

Method

  • Set the oven to 220°C/425°F/Gas Mark 7 and heat a baking sheet.

  • Roll the pastry out to line the flan tin and prick the base with a fork. Chill the pastry case.

  • Heat the oil in a pan and cook the shallots for a few minutes, stirring occasionally, until they’ve softened, but not coloured.

  • Spread the shallots over the bottom of the pastry case and sprinkle the cheese over. Put the figs on top, cut-side up. Beat together the eggs, cream and seasoning and pour this over the figs and cheese.

  • Put the flan tin on the hot baking sheet and bake in the centre of the oven for 15 mins.

  • Reduce the oven temperature to 190°C/375°F/Gas Mark 5 and cook for a further 20-25 mins, or until the filling is turning golden and is set in the centre. If the filling is browning too quickly, cover with baking parchment.

  • Remove the quiche from the oven and leave to cool in the tin for a few minutes, then transfer it to a wire rack to cool completely. Serve warm or at room temperature. This quiche is best eaten on the day it’s made.

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Top Tip

This quiche is best eaten on the day it's made, so make sure you prepare it advance especially if serving to guests.