Leek and Potato Flan Leek and Potato Flan

Author: Canadian Living

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

  • Portion size 8 servings



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 facts <b>Per serving:</b> about

  • Sodium 250 mg
  • Protein 8 g
  • Calories 155.0
  • Total fat 9 g
  • Cholesterol 86 mg
  • Saturated fat 5 g
  • Total carbohydrate 12 g


  • Iron 9.0
  • Folate 10.0
  • Calcium 7.0
  • Vitamin A 10.0
  • Vitamin C 15.0
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Leek and Potato Flan