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Diana's Dishes The Ultimate Veggie & Vegan Recipe Collection


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Cheese Flan

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  • Serves: 8
Cheese Flan


  • 2 shallots, sliced very finely
  • Small bunch parsley, chopped finely
  • 1 x 20 cm (8") flan tin, lined with shortcrust pastry and baked "blind"
  • 40g (1½ oz) butter
  • 25g (1 oz) wholemeal flour
  • 300ml (½ pt) skimmed or soya milk
  • Salt
  • Black pepper, freshly ground
  • 75g (3 oz) cheddar cheese (low fat if preferred), grated
  • 2 eggs, separated
  • 25g (1 oz) fresh Parmesan or Pecorino cheese, finely grated


  1. Preheat oven to 190° C., 375° F., Gas mark 5.
    Sprinkle chopped shallots and parsley over base of cooked pastry. Melt butter or margarine and stir in flour. Gradually add milk and stir to a thick sauce. Simmer very gently for 5 minutes, season with salt and pepper, stir in Cheddar cheese. Leave on a low heat for 5 minutes more, then remove from heat and stir in well beaten egg yolks.
    Pour into flan tin and bake for 20 minutes. Cool for 10 minutes on a cake wire.
    Increase oven temperature to 220° C., 425° F, gas mark 7.
    Beat egg whites until very stiff, then fold in grated Parmesan or pecorino cheese. Pile this on top of the flan and return to the oven for 10 to 15 minutes, or until topping is cooked through. Serve immediately.

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