Brown Bread Flan
If you are looking for a healthier version of a savoury tart, try my low fat mushroom bread flan, where a thin bread crust substitutes a pastry case and the filling is all low in fat. Great for lunch, as a picnic food or if you are watching the calories.
6
15 minutes
45-60 minutes
150ºC
Ingredients
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300g brown bread- sliced and crusts removed
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Extra virgin olive oil
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Filling:
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1 medium onion- finely chopped
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1 tbsp extra virgin olive oil
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1 x 305g tin of low fat mushroom soup
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1 x soup tin measure of low fat milk
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250g button mushrooms- washed and thinly sliced or left whole if very small
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6 eggs- beaten
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200g low fat cheddar cheese or Dutch Gouda- grated
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Freshly ground black pepper
Instructions
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01 Lightly oil a 26cm flan case with extra virgin olive oil, and line with the slices of bread (including the sides).
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Prepare filling:
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02 In a small pan soften onions with 1 tbsp extra virgin olive oil.
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03 In a mixing bowl, add soup, low fat milk using the can as a measure, button mushrooms (whole or sliced), beaten eggs and half the grated cheese. Season the mixture lightly with freshly ground black pepper.
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04 Pour this mixture into the bread lined flan case, top with the remaining grated cheese and bake in a moderate oven until golden brown and set. Best served hot.
Notes
The thinking around this flan is to try to lower the calories. Using a bread base and a filling predominantly of low fat milk and low fat cheese etc, this recipe offers flavour yet with less calories than a standard savoury quiche. If a low fat cheddar is not available use a Dutch Gouda as they are renowned to hold less fat. I used mushrooms for this recipe but it can also be made with blanched broccoli, fresh tomatoes or spinach.
