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Recipe Name: Swiss Flan Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 10

1 Cup(s) Biscuit mix
3 Tablespoon(s) Butter
1/4 Cup(s) Light cream
1 Onion, large sliced or
2 Eggs, beaten
2 Cup(s) Natural Gruyere cheese, 1/2
lb shredded
1/4 Teaspoon(s) Salt
PASTRYA Swiss cheese pie is called "flan." The pastry for this pie
issometimes closer to a rich biscuit dough, but in other versions a
shortpastry may be used. The word "flan" means different things in
differentcountries; In Spain it is plain cramel custard, in France a
fruit tartin pastry, in Switzerland a cheese custard in pastry. And
sometimesSwiss Flan is made with onions and cheese in custard!TO MAKE
THE PASTRY, chop butter into the biscuit mix, work in cream, androll
out on lightly floured board; or press into a 9 inch pie plate,fluting
the edges. Chill while preparing filling.FOR THE FILLING, cook onion in
butter until golden; cool slightly. Addeggs, cheese, and salt. Pour
this mixture into pastry, and bake in ovenpreheated to 425 degrees F.
(very hot) for 15 minutes; then reduce heatto 350 degrees F. (moderate)
and continue baking 25 to 30 minutes oruntil a knife inserted in the
center comes out clean. Serve warm as aluncheon entree to 4 to 6
persons, or cut into small wedges forappetizers. Makes 10 to 12
appetizers.VARIATIONS: Instead of this pastry, regular pie crust may be
used. Ormake pastry of 1 cup flour, 1 teaspoon baking powder, 1/4
teaspoon salt,1/3 cup butter, and 1 beaten egg. Do not attempt to roll
out thisbutter-rich pastry; press it with your fingers into pie pan,
fluting theedges.From: A Salute to Cheese, by Betty Wason, Hawthorn
Books, Inc., 1966.Shared by: June Hoffman, 8/93From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 250
Calories From Fat: 162
Total Fat: 18.5g
Cholesterol: 85.7mg
Sodium: 357mg
Potassium: 148.1mg
Carbohydrates: 10.2g
Fiber: 1.3g
Sugar: 2.2g
Protein: 11.3g

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