- Exported from MasterCook
SWISS FLAN
10 Preparation Time :
Categories : Appetizers Swedish
Amount Measure Ingredient -- Preparation Method -- -- --
1 c Biscuit mix
3 tb Butter
1/4 c Light cream
FILLING:
1 Onion, large, sliced or -chopped
2 tb Butter
2 Eggs, beaten
2 c Natural Gruyere cheese
-lb), shredded
1/4 ts Salt
PASTRY:
A Swiss cheese pie is called "flan." The pastry for this pie is sometimes closer to a rich biscuit dough,
but in other versions a short pastry may be used. The
word "flan" means different things in different
countries; In Spain it is plain cramel custard, in
France a fruit tart in pastry, in Switzerland a cheese
custard in pastry. And sometimes Swiss Flan is made
with onions and cheese in custard!
TO MAKE THE PASTRY, chop butter into the biscuit mix,
work in cream, and roll out on lightly floured board;
or press into a 9 inch pie plate, fluting the edges.
Chill while preparing filling.
FOR THE FILLING, cook onion in butter until golden;
cool slightly. Add eggs, cheese, and salt. Pour this
mixture into pastry, and bake in oven preheated to 425
degrees F. (very hot) for 15 minutes; then reduce heat
350 degrees F. (moderate) and continue baking
25 to
30 minutes or until a knife inserted in the center
comes out clean. Serve warm as a luncheon entree to 4
to 6 persons, or cut into small wedges for appetizers.
10 to 12 appetizers.
VARIATIONS: Instead of this pastry, regular pie crust
1 cup flour,
1 teaspoon
1/4 teaspoon salt,
1/3 cup butter, and 1 beaten egg. Do not attempt to roll out this
butter-rich pastry; press it with your fingers into pie pan, fluting the edges.
From: A Salute to Cheese, by Betty Wason, Hawthorn
Books, Inc., 1966.
Shared by: June Hoffman, 8/93 - - - - - - - - - - - - - - - - - -
