Tested till perfect Leek and Potato Flan

Leek and Potato Flan

This quiche-style dish is rich with potatoes, cheese and pancetta - perfect for a light lunch or dinner.

By The Canadian Living Test Kitchen

Recipe2 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 4 4red-skinned potatoes, (about 1 lb/500 g)
  • 5 slices 5slicespancetta or bacon, (about 3 oz/90 g)
  • 1 cup 1cupthinly sliced leekleeks, (white and light green parts only)
  • 2 tbsp 2tbspchopped fresh thyme, (or 2 tsp/10 mL dried)
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 4 oz 4ozgoat cheese
  • 1/4 cup 1/4cupfresh parsley, chopped
  • 3 3eggeggs
  • 2/3 cup 2/3cup10% cream
  • 1/3 cup 1/3cupmilk
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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.

Nutritional Information Per serving: about

cal 155 pro 8g total fat 9g sat. fat 5g
carb 12g fibre 1g chol 86mg sodium 250mg

% RDI:

calcium 7 iron 9 vit A 10 vit C 15
folate 10
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