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Leek and Potato Flan




Source of Recipe


Canadian Living






Recipe Introduction


This quiche-style dish is rich with potatoes, cheese and pancetta - perfect for a light lunch or dinner.





List of Ingredients



• 4 red-skinned potatoes (about 1 lb/500 g)
  
• 5 slices pancetta or bacon (about 3 oz/90 g)
  
• 1 cup (20 mL) thinly sliced leek (white and light green parts only)
  
• 2 tbsp (25 mL) chopped fresh thyme (or 2 tsp/10 mL dried)
  
• Pinch each salt and pepper
  
• 4 oz (125 g) goat cheese
  
• 1/4 cup (50 mL) chopped fresh parsley
  
• 3 eggs
  
• 2/3 cup (150 mL) 10% cream
  
• 1/3 cup (75 mL) milk
  






Instructions



1. In saucepan of boiling salted water, cover and cook potatoes until almost tender, about 10 minutes. Drain and let cool slightly; cut into 1/2-inch (1 cm) thick slices. Place in large bowl.
   
2. Coarsely chop pancetta. In nonstick skillet, cook pancetta over medium heat until just beginning to crisp, 3 to 5 minutes. Drain on paper towel.
   
3. Add leek, thyme, salt and pepper to pan; cook over medium heat until softened, about 5 minutes. Add to potatoes along with goat cheese and all but 2 tbsp (25 mL) each of the pancetta and parsley; toss to combine. Spread in greased 9-inch (23 cm) quiche dish or pie plate.
   
4. In bowl, whisk together eggs, cream and milk; pour over potato mixture. Scatter remaining pancetta and parsley over top. (Make-ahead: Cover and refrigerate for up to 24 hours.)
   
5. Bake in bottom third of 375°F (190°C) oven until puffed and just set in centre, about 35 minutes.
   






Final Comments


Servings: 8