Swiss Flan
Submitted by jenj3
A savory Swiss onion and Gruyère tart in a quick Bisquick crust. Buttery golden onions and nutty melted cheese baked into a simple egg custard. Serve it as an appetizer or a light meal.
YIELD
10 servingsPREP
20 minCOOK
45 minREADY
1 hrsCall it a flan, call it a tart, call it a simplified quiche. Whatever the name, this is the kind of savory baking the Swiss do better than almost anyone.
A quick crust made from biscuit mix, butter, and cream gets pressed into a pie plate. No rolling pin heroics required.
The filling is pure simplicity: sliced onions cooked in butter until golden and sweet, then stirred with beaten eggs, two cups of Gruyère, and a pinch of salt.
It bakes up with a golden, puffed custard center and a flaky, buttery edge.
Slice it thin for an appetizer or serve a generous wedge alongside a green salad for a light supper.
Kitchen Tips
- Cook the onions slowly until they’re truly golden, not just softened. That caramelization brings the sweetness that balances the sharp Gruyère.
- Let the onions cool slightly before adding them to the eggs. Hot onions will scramble the eggs before the filling even hits the crust.
- Test for doneness with a knife inserted in the center. When it comes out clean, the custard is set. Overbaking makes it rubbery.
Ingredients
Directions
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 to 350℉ (180℃). (moderate) and continue baking 25 to 30 minutes or until a knife inserted in the center comes out clean.
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