Old-School Cheese Flan, this basic cheese quiche is a blast from my past. A super simple yet delicious meal that is family and budget-friendly, also suitable for batch cooking and freezing and perfect for snacks too!
cheese flan

Old-school cheese flan! I used to love this really basic cheese flan for school dinner when I was a kid. It was a massive plain cheese quiche made in a huge tray and served with baked beans or salad and chips.

I detest baked beans with a passion, so that’s a no-go for me, and adding beans to a slice of this flan would probably push blood sugars a bit too far and most definitely alongside chips. So hold the chips and beans and go for a big green salad and some creamy coleslaw on the side for a well-paired, delicious midweek dinner.

old school cheese flan

These cheese flans also make great snacks, as they can be eaten hot or cold and can be frozen which is great for batch cooking. You only need a few ingredients, and they’re super simple to make, so let me take you back to the 80s and 90s with this old-skool classic!

The cheese flan is a great way to use up leftovers too. It’s so versatile as you can add pretty much anything you like to the mix; ham, bacon, salmon, tuna, cooked meats, onion, leeks, olives, broccoli, courgette, tomato, peppers, herbs and spices.

cheese flan

Cheese Flan

Old-School Cheese Flan, this basic cheese quiche is a blast from my past. A super simple yet delicious meal that is family and budget-friendly, also suitable for batch cooking and freezing and perfect for snacks too!
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Course: Main Meals, Snacks
Cuisine: British
Diet: Diabetic, Vegetarian
Keyword: cheese, flan, quiche
Free or Subscription Recipe: Free Recipe
Free from: coconut, nuts
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 236kcal
Author: Jo Paterson

Equipment

  • 23cm/9inch flan tin (I use a loose base metal flan tin)
  • large metal baking tray (to help bake the base pastry without blind-baking)

Ingredients

  • 1 sheet ready-rolled shortcrust pastry approx. 320g
  • 1 teaspoon butter room temp
  • 200 grams grated cheddar
  • 150 ml whole milk full-fat
  • 6 medium eggs
  • ½ teaspoon mustard powder
  • a good pinch salt and ground black pepper

Instructions

  • Place a flat metal baking tray into the oven and preheat the oven to 180°c
  • Grease a 23cm flan tin with butter ensuring the bottom and all sides are well-coated
  • Gently lay the ready-rolled pastry into the tin and carefully press the pastry into the edges, ensuring the pastry reaches the top edges of the tin. Cut any overlapping pastry from around the top edges and pierce a few small holes in the pastry base with a sharp knife
  • Sprinkle the grated cheese over the pastry base, covering as evenly as possible
    If adding any additional ingredients to the flan, add them at this point
  • Beat the eggs, milk, mustard and seasoning together until well combined, then pour over the cheese (and any other fillings)
  • Place the flan onto the hot baking tray and bake for 35 minutes or until golden
    If you find the pastry browning too much, cover the edges with some foil to stop any burning
  • Once cooked remove from the oven and serve, or allow to cool and refrigerate or freeze in portions

Notes

The pastry

I used ready-rolled shortcrust pastry, which was easier and more convenient for a quick and simple midweek meal. The ready-rolled shortcrust pastry comes in 320g packs. 320g is more pastry than needed to line a 23cm flan tin, so I did not use the full amount for this recipe, trimming off the excess and freezing for future use.
White shortcrust pastry is high in carbs, but in this recipe, it is heavily paired with eggs, milk, and cheese. This cheese flan should be served as the main carbohydrate in a meal, alongside green salad or vegetables. You could also serve it with plenty of full-fat creamy coleslaw.
If you wish, you can make your own shortcrust pastry and substitute white flour with wholemeal, releasing sugars more slowly than white. 

Blind-baking

You do not need to blind-bake the pastry case for this flan as long as you bake the flan in a metal tin and on an additional preheated metal baking tray. If using a glass baking dish, it is advisable to blind-bake the pastry until slightly golden before adding the filling and baking.

Fillings

The cheese flan is a great way to use up leftovers. It’s so versatile; you can add anything you like to the mix; ham, bacon, salmon, tuna, cooked meats, onion, leeks, olives, broccoli, courgette, tomato, peppers, herbs and spices. Avoid adding additional high-carb foods such as potatoes or sweetcorn.

Nutrition

Calories: 236kcal | Carbohydrates: 22g | Protein: 17g | Fat: 31g | of which saturates: 9g | Fibre: 1g | of which sugars: 2g