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Cheese and Vegetable Flan Recipe

By Lisa Maddow
Filed under: Recipes         Words in this Post: 141



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INGREDIENTS

1 ½ cups whole wheat flour

For the filling

2 large carrots
1 cup sliced mushrooms small cooked pepper.
1 green pepper
1 cup cottage cheese
½ cup grated cheddar cheese
2/3 cup yogurt

PROCEDURE

Roll out the pastry, line an 8-inch flan ring on an upturned baking tray, and bake ‘blind’ in the center of a moderately hot oven, 400 F, Gas Mark 5-6 until crisp and brown. Allow to cool. Grate or shred the carrots into one basin, put the mushrooms into another, the diced beet root into a third and the chopped green pepper into a fourth. Divide the cheeses and yogurt between the basins and blend well. Arrange the vegetables mixtures in the flan case.   Serves 4

To vary
Egg and vegetables flan: mix 2-3 chopped hard-boiled eggs with the cheeses, yogurt, carrots and pepper. Omit the beet root and mushrooms.

Have a Happy and Blessed Thanksgiving - Enjoy!

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