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Corn and Bacon Flan


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Ingredients

16 slice(s)

  • 60 g parmesan cheese, cubed
  • Small handful of Italian parsley, (also referred to as flat leaf or continental parsley)
  • 220 g plain flour
  • Pinch salt, Pinch salt
  • 60 g Cold Butter, cubed
  • Few tbsp ice cold water, ice cold water
  • 0.5 white onion, peeled
  • 250 g bacon, diced
  • 3 cobs corn, kernels removed (or equivalent frozen or canned)
  • 2 eggs
  • 210 g sour cream
  • pepper to taste
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Flan Base
  1. Place Parmesan cheese and parsley into mixing bowl and mill 8 sec/speed 8.

    Set aside.

  2. Place flour, salt and butter into mixing bowl and mix 5 sec/speed 6.

  3. Add water and with dial set to Closed lid (closed lid position), knead on Dough mode (Interval setting) 20 - 25 sec until dough forms.

  4. Tip onto floured ThermoMat and push together with hands before rolling out.

  5. Line 23cm flan tin (with removable base) without trimming edges and place into freezer for 10 - 15 minutes.

  6. Preheat oven to 190 C. Blind bake flan base for 10 min and then remove baking beans or tin and bake for further 5 min.

    Cut edges of pastry after baking with sharp knife.

  7. Filling
  8. Place onion into mixing bowl and chop for 2 sec/speed 6.

  9. Add bacon and sauté for 5 min/Varoma temp/Reverse/Gentle stir setting (speed 1 / soft).

    Allow to cool.

  10. Spread onion and bacon into baked base with corn.

  11. Place eggs, sour cream, pepper and half the cheese and parsley into mixing bowl and blend 10 sec/speed 8.

  12. Pour mixture over onion, bacon and corn in flan base.

    Top with remaining cheese and parsley and bake 35 - 40 min until set in centre or browned on top.

    Serve with fresh garden salad.

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Comments

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  • (No Subject)

    Submitted by Tracy Leard on 24. July 2018 - 17:24.


    I made up some pastry batter to make apple pies but wasn’t thinking about it and didn’t make it sweet, so decided to use the pastry for this flan. I cut the recipe ingredient measure in half and used it to make individual smaller flans. Cooked for the same amount of time and they turned out wonderful

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  • Just love this. Have cooked twice now and is so...

    Submitted by JayDee_DeeJay on 4. April 2018 - 19:48.

    Just love this. Have cooked twice now and is so easy and tasty.

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  • Tasty, but crumbly!  It

    Submitted by Tana64 on 14. December 2015 - 09:45.

    Tasty, but crumbly! 

    It cooked beautifully but was difficult to cut - solid base, and very crumbly corn! Next time, we might add more egg (to hold it together), and some vegetables for a little more variety.

    ---Tana64

    "There is no love more sincere than the love of food." - George Bernard Shaw

     

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  • Yum... Added some chopped

    Submitted by JosieG on 14. February 2014 - 21:41.

    Yum... Added some chopped chicken as well. Will make again. Kids loved it.

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  • I've made this a few times -

    Submitted by Liz Chin-Seet on 29. December 2011 - 19:16.

    tmrc_emoticons.)

    I've made this a few times - and it's now a family favourite. So quick and easy to do - and delicious! I haven't had a lot of success with quiches before but the TM pastry is so easy and reliable, and the sour cream just adds another dimension. I usually use 1-2 cobs of corn - but it depends on the size of the cobs. Great way of using up Christmas ham too!

    Liz Chin-Seet 

    Thermomix Consultant

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  • Can I use potato flour with

    Submitted by Lindsey on 17. November 2011 - 16:22.

    Can I use potato flour with this recipe or for any pastry for that matter.  Or Besan or anything gluten free??

    I'm going to try this one tonight. Big Smile Big Smile Big Smile Big Smile

    Lindsey Dixon
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