Name: Deep dish egg and bacon flan recipe
Prep time: 10 min
Cook time: 43 min
Total time: 53 min
Yield: 6
Ingredients: 375.00 ml plain flour; 90g salted butter; 2-60.00 ml iced water; 250g bacon, sliced; 10 eggs; 187.50 ml milk; 250.00 ml grated tasty cheese; 20.00 ml chopped parsley

by Greer Worsley Last updated on 02/08/2023

Made from scratch, pastry included, this deep dish egg and bacon flan is a hearty family meal that’s great to make when you have an abundance of eggs to use up. - Greer Worsley

Ingredients

1 1/2 cups plain flour
90g salted butter
2-3 tbsp iced water
250g bacon, sliced
10 eggs
3/4 cup milk
1 cup grated tasty cheese
1 tbsp chopped parsley

Method

Step 1

Place flour and cubed butter in a bowl. Rub the butter into the flour until it resembles sand. Add iced water gradually until the dough comes together. Knead lightly, then wrap in clingfilm and place in the fridge to rest for 1 hour.
Step 2

Preheat oven to 170C conventional. Roll pastry out on a lightly floured surface to a 5mm dish. Use it to line a 24cm deep pie dish, trimming the edges. Use your thumbs and fingers to create a pattern in the border. Line with baking paper and fill with baking weights. Bake for 8 minutes, then remove baking weights and return to the oven for a further 5 minutes.
Step 3

Meanwhile, cook bacon in a frypan for 5 minutes. Drain on a paper towel, then distribute in the base of the pastry. Top with cheese. In a separate bowl, whisk 6 eggs with milk and parsley. Season well with salt and pepper, then pour over bacon and cheese. Carefully crack remaining four eggs onto then top of the mixture.
Step 4

Bake for 30-35 minutes until centre is just set. If pastry is getting too dark, cover the entire flan with a piece of foil.
Step 5

Serve hot or at room temperature.