Bacon and quail’s egg flan with crème fraîche and chives
(from Elyce123’s recipe box)
Source: delicious. May 2005
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4 people
Categories: May
Ingredients
- plain flour, for dusting
- 375g pack ready-rolled puff pastry
- 9-12 quail's eggs
- 60ml crème fraîche
- small handful of long fresh chives
- 150g thinly sliced smoked streaky bacon, rind removed
Directions
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Preheat the oven to 220˚C/fan 200˚C/gas 7. On a lightly floured surface, unroll the pastry and trim, using a piece of A4 paper as a guide. Transfer to a lightly oiled baking sheet then, using a sharp knife, score a 1cm border inside the edge of the pastry. Prick the pastry inside the border with a fork.
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Whisk 1 egg and brush it over the pastry border. Smear the crème fraîche inside the border, covering evenly. Scatter half of the chives on top and arrange the bacon, side by side, to cover the crème fraîche.
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Bake for 12 minutes then remove from the oven and place on a flat surface. Randomly break the remaining eggs on top, then season with black pepper. Return to the oven for 3 minutes or until the egg whites are set. Gently transfer to a board and scatter with the remaining chives. Slice and eat hot or warm.