Leek and Potato Flan
This quiche-style dish is rich with potatoes, cheese and pancetta - perfect for a light lunch or dinner.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 155 |
| pro | 8 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 86 mg |
| sodium | 250 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 9% |
| vit A | 10% |
| vit C | 15% |
| folate | 10% |
-
4 red-skinned potatoes (about 1 lb/500 g)
5 slices pancetta or bacon (about 3 oz/90 g)
1 cup (20 mL) thinly sliced leek (white and light green parts only)
2 tbsp (25 mL) chopped fresh thyme (or 2 tsp/10 mL dried)
Pinch each salt and pepper
4 oz (125 g) goat cheese
1/4 cup (50 mL) chopped fresh parsley
3 eggs
2/3 cup (150 mL) 10% cream
1/3 cup (75 mL) milk
Preparation:
In saucepan of boiling salted water, cover and cook potatoes until almost tender, about 10 minutes. Drain and let cool slightly; cut into 1/2-inch (1 cm) thick slices. Place in large bowl.
Coarsely chop pancetta. In nonstick skillet, cook pancetta over medium heat until just beginning to crisp, 3 to 5 minutes. Drain on paper towel.
Add leek, thyme, salt and pepper to pan; cook over medium heat until softened, about 5 minutes. Add to potatoes along with goat cheese and all but 2 tbsp (25 mL) each of the pancetta and parsley; toss to combine. Spread in greased 9-inch (23 cm) quiche dish or pie plate.
In bowl, whisk together eggs, cream and milk; pour over potato mixture. Scatter remaining pancetta and parsley over top. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in bottom third of 375°F (190°C) oven until puffed and just set in centre, about 35 minutes.
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For more ideas on cooking with Real Cream, click here |
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