*  Exported from  MasterCook  *
 
                                 SWISS FLAN
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Appetizers                       Swedish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Biscuit mix
    3       tb           Butter
      1/4   c            Light cream
                         FILLING:
    1                    Onion, large, sliced or
                         -chopped
    2       tb           Butter
    2                    Eggs, beaten
    2       c            Natural Gruyere cheese (1/2
                         -lb), shredded
      1/4   ts           Salt
 
   PASTRY:
   
   A Swiss cheese pie is called “flan.” The pastry for
   this pie is sometimes closer to a rich biscuit dough,
   but in other versions a short pastry may be used. The
   word “flan” means different things in different
   countries; In Spain it is plain cramel custard, in
   France a fruit tart in pastry, in Switzerland a cheese
   custard in pastry. And sometimes Swiss Flan is made
   with onions and cheese in custard!
   
   TO MAKE THE PASTRY, chop butter into the biscuit mix,
   work in cream, and roll 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. Add eggs, cheese, and salt. Pour this
   mixture into pastry, and bake in oven preheated to 425
   degrees F. (very hot) for 15 minutes; then reduce heat
   to 350 degrees F. (moderate) and continue baking 25 to
   30 minutes or until a knife inserted in the center
   comes out clean. Serve warm as a luncheon entree to 4
   to 6 persons, or cut into small wedges for appetizers.
   Makes 10 to 12 appetizers.
   
   VARIATIONS: Instead of this pastry, regular pie crust
   may be used. Or make 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 this
   butter-rich pastry; press it with your fingers into
   pie pan, fluting the edges.
   
   From: A Salute to Cheese, by Betty Wason, Hawthorn
   Books, Inc., 1966.
   
   Shared by: June Hoffman, 8/93
  
 
 
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