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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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An unusual flan, its pastry free - the case is made out of pasta Ingredients:
225 g vermicelli or 225 g spaghetti |
1 tablespoon olive oil |
25 g butter, plus extra for greasing |
60 g butter |
1 onion, chopped |
150 g button mushrooms, trimmed |
1 green pepper, deseeded and sliced |
150 ml milk |
3 eggs, beaten lightly |
2 tablespoons double cream |
1 teaspoon dried oregano |
1 pinch nutmeg |
1 tablespoon parmesan cheese |
Directions:
1. Cook the pasta in boiling water with the olive oil for about 10 mins (until tender). Drain well and return to the pan with the butter.
2. Grease a 20cm loose bottomed flan tin press the pasta into the base and around the sides to form a crust shell.
3. Now make the sauce.
4. Heat the butter in a frying pan over a medium heat and fry the onion until translucent. Remove with a slotted spoon and place in the base.
5. Add the mushroom and peppers to the pan and fry for 4 mins, stirring regularly. Place the peppers and mushrooms in the base.
6. Beat the eggs, milk and cream. Add the oregano, nutmeg and seasoning if desired. Pour over the vegetables and sprinkle over the cheese.
7. Bake the flan in a preheated oven for 45 mins at 180C/350°F The filling should be set.
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