Cheese And Onion Flan Recipes

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A CLASSIC CHEESE AND ONION FLAN



A Classic Cheese and Onion Flan image

Do not confuse classic cheese and onion flan with quiche. It is much softer in texture and is so, so easy to make.

Provided by Elaine Lemm

Categories     Lunch     Brunch     Entree

Time 1h40m

Yield 6

Number Of Ingredients 15

For the Pastry:
200 grams plain flour (or all-purpose flour)
110 grams butter (or an equal mix of butter and lard; cubed)
1 pinch salt
2 to 3 tablespoons water (very cold)
For the Filling:
55 grams butter
2 tablespoons extra-virgin olive oil (or sunflower oil)
1 large yellow onion (peeled, finely sliced, and sautéed)
3 to 4 large eggs (200 ml)
75 grams mature cheddar cheese (coarsely grated)
2 to 3 tablespoons flat-leaf parsley (chopped)
1 cup milk
Salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Place the flour, butter (or butter and lard mix), and salt into a large, roomy mixing bowl. Rub the butter into the flour until it resembles sand.
  • Add the water a little at a time and bring the mixture together to create a soft dough.
  • Form the pastry into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
  • While the pastry is resting, prepare the filling.
  • Heat the butter and oil in a saucepan. Once melted, add the sliced onion and sauté over medium heat to soften (but not brown). Place the softened onion onto a dinner plate and leave to cool.
  • Preheat the oven to 400 F / 204 C. Roll the pastry to 5 millimeters thickness and line a greased, 10-inch loose-bottomed tart tin. Chill in the refrigerator while you make the remaining filling.
  • Put the eggs into a large measuring jug and whisk them. Add the cooled onion, grated cheese, and parsley. Stir in the milk. Season with a little salt and black pepper.
  • Take the pastry case from the refrigerator, place it on the middle shelf of the preheated oven, and carefully pour in the egg-cheese mixture until it is two-thirds full. Do not overfill as the flan will rise while cooking.
  • Bake for 25 to 40 minutes until the top is golden brown and set, but not completely solid when gently pressed in the center.
  • Remove from the oven and rest for 5 minutes before serving.
  • The flan is lovely warm but can also be eaten cold.

Nutrition Facts : Calories 487 kcal, Carbohydrate 30 g, Cholesterol 199 mg, Fiber 1 g, Protein 12 g, SaturatedFat 18 g, Sodium 254 mg, Sugar 3 g, Fat 35 g, ServingSize Serves 6, UnsaturatedFat 0 g

CHEESEBOARD & ONION TART



Cheeseboard & onion tart image

Use up remnants of cheese in this delicious tart - a mixture of blue, creamy and cheddar works well

Provided by Jane Hornby

Time 1h20m

Number Of Ingredients 8

250g plain flour , plus extra for rolling
125g butter , cold and cubed
½ tsp salt
2 onions , sliced into rings
1 tbsp oil
2 eggs
284ml pot double cream
250g cheese (we used a third each of stilton, brie and cheddar)

Steps:

  • Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
  • Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked. Use a serrated knife to trim the pastry level with the tin - resting the knife flat on the edge of the tin will help achieve an even finish.
  • While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.

Nutrition Facts : Calories 603 calories, Fat 49 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Protein 13 grams protein, Sodium 1.18 milligram of sodium

ULTIMATE ONION TART



Ultimate onion tart image

This simple quiche is a classic veggie favourite

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 1h15m

Number Of Ingredients 7

300g shortcrust pastry , thawed if frozen
25g butter
2 tbsp olive oil
900g onion , halved and thinly sliced
2 medium eggs
300ml double cream
40g vegetarian parmesan -style cheese, grated

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
  • Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
  • Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

Nutrition Facts : Calories 623 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium

CHEESE AND ONION FLAN



Cheese and Onion Flan image

Make and share this Cheese and Onion Flan recipe from Food.com.

Provided by pollen

Categories     Cheese

Time 1h5m

Yield 1 pie

Number Of Ingredients 11

3 ounces rolled oats
3 ounces whole wheat flour
3 ounces margarine
1 egg
1 large onion
1 ounce margarine
4 ounces grated cheese
2 eggs
1/2 pint milk or 1/2 pint tomato juice
1 teaspoon dried sage
salt & pepper

Steps:

  • for crust: rub margarine into the flour and oatmeal and mix with the beaten egg.
  • press the mixture into a round pie tin 8" in diameter and 2" deep for filling: chop the onion and cook in margarine for a few minutes.
  • add the sage, and salt and pepper to taste.
  • in a large bowl mix the beaten eggs, milk/juice, and cheese.
  • add the onion mixture.
  • pour the filling into the crust and bake at 350 degrees for 45 minutes, until the filling is set and golden-brown.

Nutrition Facts : Calories 2238, Fat 150.2, SaturatedFat 48, Cholesterol 664.9, Sodium 2512.2, Carbohydrate 156.6, Fiber 20.6, Sugar 8.1, Protein 74.4

BACON, ONION AND CHEESE TART



Bacon, Onion and Cheese Tart image

This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.

Provided by Geoffrey Zakarian

Time 1h5m

Yield two 13-by-9-inch tarts

Number Of Ingredients 11

8 slices thick-cut bacon, cut crosswise into thin matchsticks
1 large onion, thinly sliced
Kosher salt and freshly cracked black pepper
3 sprigs fresh thyme, leaves removed and chopped
1/2 cup farmer's cheese
1/2 cup creme fraiche
1 large egg yolk
All-purpose flour, for dusting
1 sheet frozen puff pastry, defrosted
1 tablespoon ground pecorino
1 tablespoon minced fresh chives

Steps:

  • Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
  • In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
  • In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
  • Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
  • Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
  • Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

ONION AND CHEESE TART



Onion and Cheese Tart image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
2 tablespoons lard or vegetable shortening, chilled and cut into 1/4-inch pieces
3 to 5 tablespoons ice water
1 tablespoon butter, softened
2 tablespoons vegetable oil
1/2 cup finely chopped onions
1/8 teaspoon paprika
1/4 pound imported Swiss Gruyere cheese, coarsely grated (about 1 cup)
1/4 pound imported Swiss Emmentaler cheese, coarsely grated (about 1 cup)
2 eggs
1/2 cup light cream
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg, preferably freshly grated

Steps:

  • Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening. Blend together until the mixture resembles coarse meal.
  • Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
  • Preheat the oven to 400 degrees.
  • On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
  • Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.
  • Make the filling: Preheat the oven to 350 degrees. In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
  • In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese.
  • Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
  • Bake in the upper third of the oven for 10 minutes. Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan.
  • Serve hot or at room temperature as a first or main course.

ONION AND GOAT'S CHEESE FLAN



Onion and Goat's Cheese Flan image

This is such a lovely dish to take to bbq's or picnics, as it can also be eaten cold. The goat's cheese compliments the sweet taste of the onions really well. I've also used ready-mixed shortcrust pastry in the past to safe time and it was just as nice.

Provided by -Sylvie-

Categories     Lunch/Snacks

Time 1h45m

Yield 1 Flan, 8 serving(s)

Number Of Ingredients 15

300 g plain flour
150 g butter, softened
1 -2 tablespoon water
2 tablespoons olive oil
750 g red onions, finely sliced
4 -6 shallots, finely sliced
1 teaspoon sugar
150 g goat cheese, preferably a mild variety
1 egg
3 egg yolks
100 ml double cream
100 ml milk
1 -2 teaspoon salt
1 -2 teaspoon fresh ground black pepper
1 -2 teaspoon oregano, finely chopped (optional)

Steps:

  • Sift the flower and 1/2 tsp of salt into a bowl.
  • Add the butter and with you fingers rub the butter into the flower until absorbed.
  • Add water to form a thick but workable dough.
  • Cover the pastry in cling film and chill in the fridge for about 30 minutes.
  • On a lightly flowered surface roll out the pastry finely and cover a 28 cm flan dish.
  • Prick the base a couple of times with the fork and bake blind in a preheated oven (200 C, 400 F or Gas Mark 6) for about 15-20 minutes.
  • While the pastry is baking heat oil in a frying pan.
  • Fry the onions and shallots on a gentle heat until soft and starting to colour, around 15-20 minutes.
  • Add the sugar and salt to taste and mix well.
  • At this stage you can also mix in herbs if required.
  • Pace the onions into the part-paked pastry case and top with goat's cheese (if you have a hard variety you'll need to cut it into chunks otherwise you can just spoon it on) and black pepper.
  • Beat the egg, yolks, cream and milk together and pour the mixture over the onions and goat's cheese.
  • Bake in a preheated oven (200 C, 400 F or Gas Mark 6) until the filling has set, approximately 25-40 minutes.

Nutrition Facts : Calories 531.1, Fat 31.9, SaturatedFat 18, Cholesterol 171.3, Sodium 522.1, Carbohydrate 49.3, Fiber 2.6, Sugar 5.2, Protein 12.6

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