Ingredients
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16
-
4
-
8
-
2
-
1
-
8
-
1/4
-
1/4
-
-
-
-
-
-
-
Directions
Asparagus Flan (From Fwdgf), From the book French Women Don’t Get Fat by Mireille Guiliano, 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
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Steps
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1
Done
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Preheat Oven to 350f 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
Done
|
Saute the Bacon in a Nonstick Frying Pan Till Crisp. Drain on Paper Towel and Set Aside. |
|
3
Done
|
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
Done
|
Serve Immediately, Topping With Some Reserved Chervil If Desired. |
