Asparagus Flan (From Fwdgf)

Submitted by 2Bleu

"From the book "French Women Don't Get Fat" by Mireille Guiliano"

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 1 pie
• Serves: 8

ingredients

• 16 asparagus spears, tough ends cut off and peeled
• 4 ounces bacon, coarsley chopped (or crabmeat)
• 8 eggs
• 2 cups 2% low-fat milk
• 1 cup heavy cream
• 8 sprigs chervil, minced (or parsley or chives)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

directions

1. Preheat oven to 350°F Boil the asparagus in salted water for 5 minutes. Drain and let cool. Chop each stalk into 2 or 3 pieces and set aside.
2. Saute the bacon in a nonstick frying pan till crisp. Drain on paper towel and set aside.
3. Mix remaining ingredients in a large bowl (reserving some chervil for garnish). Pour the egg mixture into a 9" pie plate, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15-20 minutes till the custard is set but not dried out.
4. Serve immediately, topping with some reserved chervil if desired.

Reviews

[KateL]

3 Stars, please see my rating system. This was indeed a flan, a custard with eggs and milk, but no cheese, and no crust. Because there is no crust and no cheese, this is much lower in sodium than a quiche. The eggs, milk and heavy cream formed a consistent flan custard, and to us it was too bland, but I could imagine that kids might be more likely to eat some veggies if they got them this way. For my preference, I would halve the amount of flan and double the amount of asparagus next time, or make it more quiche-like by adding 1 cup of cheese and reducing the milk by 1 cup. However, when my elderly Mom was no longer able to digest regular meat, this would have been an excellent way to incorporate protein and vegetables in a gentle taste combination. Because asparagus was listed first in the recipe title, I expected much more asparagus presence. DH and I eat 6-8 spears of asparagus apiece, although a serving of asparagus is 3 spears. So, if you're a veggie lover, I recommend changing the proportion of flan to asparagus. The amount of bacon was just right, and added great flavor. Used 9-1/2" deep-dish pie plate, which was very full when I put it in the oven. Made for Photo Tag.