When I was a child my mum would serve up ‘egg and bacon flan’. I really didn’t look forward to that meal. Once I got around to eating it I enjoyed it, but the thought of it never gave me a longing for dinner.
Little did I know that ‘egg & bacon flan’ was a meal we got when money was tight and she could spread 2 rashers of bacon and 2 eggs between the four of us and still fill us up!
Now I use these sorts of meals to use up things that I don’t have enough of to go around. I also like pastry type meals but as I choose not to use wheat based pastry as we are all wheat intolerant, have come up with this as an alternative that fills us up and is perfectly acceptable to serve to guests too. Enjoy!
200g ground almonds
1 tablespoon arrowroot or rice flour
pinch of salt
1 teaspoon bicarbonate of soda
1 tablespoon ground linseeds (optional)
1-2 teaspoons dried mixed herbs
1 large sprig rosemary chopped
50ml groundnut oil or coconut oil
Black pepper (lots)
Pre-heat oven to 180C / 350F / gas 4.
Place all the ingredients in a bowl and bring together until a sticky lump.
Press into a flan dish using the back of a fork and your fingers. Press it up the sides too.
Bake for 12 minutes.
1 small onion, finely sliced
1-2 garlic cloves, finely sliced
Knob of butter for frying
3 rashers of bacon chopped
8-10 cherry tomatoes
2 large handfuls of washed spinach, roughly chopped
150ml coconut milk
handful grated unpasteurised cheese (I used Emmental cheese)
Salt and pepper
Whilst the flan base is baking gently fry the onion, garlic and bacon in a frying pan.
Season well and add halved tomatoes. Give a quick stir.
Add in the spinach, remove from heat and leave to one side.
Beat eggs and coconut milk together. Add cheese and season.
When the base comes out of the oven leave to cool if you want, but I never do 🙂
Place the filing mix in the base and gently pour the eggs over it pressing the filling down so it is mostly covered by the egg mix.
Bake for 30 minutes at the same temperature.
Serve hot or cold with salad or vegetables.