Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Vermont Cheddar and Pepper Flan
Vermont Cheddar and Pepper Flan
Vermont Cheddar and Pepper Flan
photo credit: Ev Thomas
Flan uses whole eggs, heavy cream, roasted red peppers, fresh chives and cheddar cheese.
Recipe By:
Chef Frank Terranova
Prep
N/A
|
Total
N/A
|
Serves
4
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Cheese Recipes
Email
Ingredients
1
and
1/2 cups flour
1/2
stick
butter
1
1/4
cups Cheddar cheese, grated
1/3
cup
vegetable shortening
1/2
tsp
salt
1/8
tsp
black pepper
1/3
cup
cold water, as needed
3
ripe
tomatoes, sliced 1/4-inch thick
1/4
cup
chopped chives
3
eggs
1
cup
heavy cream
1
cup
roasted red peppers, sliced thin
1
cup
Cheddar cheese, shredded
Instructions
In a food processor, combine the flour, butter and cheese, and pulse until the mixture resembles coarse meal. Add the shortening, salt and pepper. Mix well. Add enough water to form a dough. Wrap in plastic wrap. Let rest 1 hour.
Preheat oven to 400 degrees. Roll the dough to fit an 8-inch pie plate. Crimp the edges and prick the bottom of the dough. Add a piece of aluminum foil on the bottom and fill the pie shell with dried beans. Bake in the oven for 10 minutes.
Remove the foil and the dried beans. Cover the bottom of the pie shell with the sliced tomatoes. Add the chives. Mix the eggs and cream together and pour this over the tomatoes. Add the peppers next and top with the cheese. Bake for 35 minutes. Let cool for 30 minutes, then slice and serve.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Macaroni and Many Cheeses
Roasted Chestnut and Leek Bisque
Oven-Roasted Lamb Loin with Swiss Cheese Bacon Gratin
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Related Products
flan pan - mexican 7"
$13.95
flan pan set 3pc double boiler
$44.95
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.