Swiss Flan
Yield
10 servingsPrep
20 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| 3 | tablespoons |
butter
|
|
| ¼ | cup |
light cream (half&half)
|
|
| Filling | |||
| 1 | each |
onions
sliced |
|
| 2 | tablespoons |
butter
|
|
| 2 | large |
eggs
beaten |
|
| 2 | cups |
gruyere cheese
|
*
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 45 | ml |
butter
|
|
| 59 | ml |
light cream (half&half)
|
|
| Filling | |||
| 1 | each |
onions
sliced |
|
| 3E+1 | ml |
butter
|
|
| 2 | large |
eggs
beaten |
|
| 473 | ml |
gruyere cheese
|
*
|
| 1.3 | ml |
salt
|
|
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.
