Vermont Cheddar and Pepper Flan

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Flan uses whole eggs, heavy cream, roasted red peppers, fresh chives and cheddar cheese.
Recipe By: Chef Frank Terranova
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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


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.

Recipes From - The Gourmet Food And Cooking Resource