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Swiss Flan




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Swiss Flan

1 c Biscuit mix

3 tb Butter

1/4 c Light cream

FILLING

1 Onion, large, sliced or chopped

2 tb Butter

2 Eggs, beaten

2 c Natural Gruyere cheese (1/2 lb), shredded

1/4 ts Salt

PASTRY: A Swiss cheese pie is called "flan. " The pastry for this pie is sometimes closer to a rich biscuit dough, but in other versions a short pastry may be used. The word "flan" means different things in different countries; In Spain it is plain cramel custard, in France a fruit tart in pastry, in Switzerland a cheese custard in pastry. And sometimes Swiss Flan is made with onions and cheese in custard! 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 degrees F. (moderate) and continue baking 25 to 30 minutes or until a

knife inserted in the center comes out clean.

Serve warm as a luncheon entree to 4 to 6 persons, or cut into small wedges for appetizers.

Makes 10 to 12 appetizers. VARIATIONS: Instead of this pastry, regular pie crust may be used. Or make pastry of 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup butter, and 1 beaten egg. Do not attempt to roll out this butter-rich pastry; press it with your fingers into pie pan, fluting the edges.

From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc. , 1966. Shared by: June Hoffman, 8/93

 

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