Bacon and Egg, meaty flan
With lentil gravy
About
Another family favorite passed on for decades, Good filling comfort food, Not expensive if the ingredients are sourced with care. This is not a quiche but a thick, meaty, tasty dish.
Ingredients list
1kilo lumpy Cooking bacon
6 large eggs
1 Dash of milk (to go with eggs)
1 Roll shortcrust pastry
1 tomato (Decoration)
1 16oz tin Lentil soup
How to
1/ Blind bake a pasty case in a 20 x 2.5 cm round baking dish using the rolled pastry pack. See 1a below
2/ Remove most of the fat from the bacon and mince See 2a below
3/ Fry off the bacon till just cooked and tip off fat and liquids.
4/ Place the bacon into the flan and fill to the top.
5/ Whisk 6 large eggs with a dash of milk and pour over the bacon till just to the top
6/Slice the tomato and lay on top as a decoration
7/ Place in the oven at 160 for 30-40 mins, it will bubble slightly all over and rise a little when done
8/ For the lentil gravy, a large tin of lentil soup watered down by 25% goes so well with this dish I would say essential.
9/ Serve with mash potatos and wholesome greens
1a/ Blind baking
Unroll the pastry and place into the baking dish, If not wide enough, patch with left over pastry, As the pastry tries to shrink when cooking the patch will pull apart if not firmly welded. Place greaseproof paper in the base and fill with baking beans (Bought clay ones or I use an old pack of dry haricot beans or similar). When just cooked, remove the beans and cook a few more mins to finish cooking the base.
2a/ Mincing bacon
If you look around the bacon section at the supermarket you should find packet of “cooking bacon” these are offcuts or small rashers at about 70p for 500gms, sort out the lumpy bacon packs for this recipe. Chill the bacon in the freezer until a little crunchy to make mincing easier. I use a old Antique “Spong” mincer from e-bay or an electric mincer if you have one.