This 1970s flan was possibly the tastiest savoury flan/tart we've ever eaten. Shockingly delicious, in fact. Definitely in our books for a future picnic or garden party dish.
And it’s so easy to make! Unlike the older recipes we try out, this one allows you to use a pre-made and shop-bought pastry case (here come the modern ingredients!), speeding up the whole process and making it practical to rustle up for a picnic or party.
Original Recipe: 'Smoked Haddock and Cheese Flan' (Book 9, 1977)
Speed: 40 mins | Serves: 8
225g smoked haddock
The juice of half a lemon
1 small onion, finely chopped
50g mushrooms, chopped
20cm / 8 inch savoury pastry flan case (ready-made)
2 eggs, beaten
6 tbsp. single cream
100g cottage cheese
1 tbsp. chopped parsley
Salt and pepper
Pre-heat oven to 180°C fan (350°F/Gas Mark 4).
Poach the haddock in a pan filled with the water and half of the lemon juice.
Drain and discard the skin and bones and flake the fish.
Melt the butter in a pan, cook the onion for a few minutes.
To this, add the mushrooms and continue cooking for 4 more minutes.
Mix the flaked fish with the cooked vegetables and spread over the base of the flan case.
Beat the eggs, and to these, add the cream, cheese, remaining lemon juice and parsley. Then, pour this over the fish mixture and even out where needed.
Season the top lightly with salt and pepper.
Bake in the centre of the preheated oven for 30-35 minutes until set and golden.
'To economise, use milk instead of cream, and inexpensive white fish, herrings or kippers in place of the haddock. Use leftover dry cheese, finely grated, in place of cottage cheese.'
Original Recipe for ‘Smoked haddock and cheese flan'
'BOOK 9': The Complete Colour Cookbook (1977)
Edited By: Gill Edden
Publisher: Octopus Books Limited (59 Grosvenor Street, London, W1, England, U.K.)