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Leek and wholegrain mustard flan
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Zesty mustard elevates this flavorful low-carb leek flan.
Ingredients:
  • 1 (25cm x 25cm) sheet ready rolled shortcrust quiche pastry, thawed
  • 9.20 gm olive oil
  • 2 leeks, trimmed, sliced lengthways, rinsed, cut into 7.5cm x 7mm strips
  • 46.80 gm wholegrain mustard
  • 125ml cream
Instructions:
  • Preheat the oven to 200°C. Divide the pastry in half and use it to line a 35cm x 11cm fluted flan tin with a removable base, overlapping the pieces to fit. Prick the base with a fork, line it with non-stick baking paper, and fill with rice. Bake for 10 minutes. Remove the paper and rice, then bake for an additional 10-15 minutes. Allow it to cool slightly, then set it aside. Reduce the oven temperature to 180°C.
  • In a non-stick frying pan over medium heat, warm the oil. Add the leek and sauté for 1 minute until softened. Mix in 1 tablespoon of the mustard, then set aside.
  • Arrange leeks evenly on the pastry. Combine eggs, cream, and leftover mustard. Pour mixture onto pastry. Transfer to a baking tray and bake for 20-25 minutes or until firm. Let it rest for 10 minutes before slicing and serving.

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