Want to make an impression? This homemade flan recipe is perfect for a posh lunch or party spread. Buy ready made puff pastry and top with a creamy Roquefort and fig filling
- ½ x 375g packet puff pastry
- 1tbsp light olive oil
- 4-6 shallots, peeled and finely chopped
- 150g packet Roquefort cheese, crumbled
- 8 figs, halved
- 4 medium eggs
- 300ml carton double cream
- Salt and black pepper
- 20 x 28cm fluted flan tin
Set the oven to 220°C/425°F/Gas Mark 7 and heat a baking sheet.
Roll the pastry out to line the flan tin and prick the base with a fork. Chill the pastry case.
Heat the oil in a pan and cook the shallots for a few minutes, stirring occasionally, until they’ve softened, but not coloured.
Spread the shallots over the bottom of the pastry case and sprinkle the cheese over. Put the figs on top, cut-side up. Beat together the eggs, cream and seasoning and pour this over the figs and cheese.
Put the flan tin on the hot baking sheet and bake in the centre of the oven for 15 mins.
Reduce the oven temperature to 190°C/375°F/Gas Mark 5 and cook for a further 20-25 mins, or until the filling is turning golden and is set in the centre. If the filling is browning too quickly, cover with baking parchment.
Remove the quiche from the oven and leave to cool in the tin for a few minutes, then transfer it to a wire rack to cool completely. Serve warm or at room temperature. This quiche is best eaten on the day it’s made.
Top tip for making Fig and Roquefort flan
This quiche is best eaten on the day it's made, so make sure you prepare it advance especially if serving to guests.