Gluten Free Broccoli Flan

The ‘Flan’ seems to have originated in ancient Rome, when the Romans first started keeping domesticated chickens so that they could use their eggs. They again consulted the knowledge of the Greek – known for their culinary skills – when faced with a glut of eggs. The Romans then set to and developed a new dish – initially just savoury – now known as Flan. A sweet honey version soon followed.
The word Flan comes from the Latin word Flado (flat cake), and in Old French this became ‘Flaon’, before becoming Flan.

But… is it a quiche or is it a flan?


Quiche

Some say that Quiche originally came from the north-eastern region of France called Alsace, but it seems that it was actually first made in Lothringen – which was under German rule at the time. The word ‘quiche’ comes from the German word ‘kuchen’, meaning cake – and Lorraine – as in Quiche Lorraine, from Lothringen. This seems to suggest that Quiche Lorraine was the original quiche.

Quiche consists of a buttery pastry shell filled with a savoury egg and cream custard. The most classic quiche filling is Lorraine: a bacon and gruyere mixture, although cheese was a later addition. Initially it would have been an egg and cream custard with smoked bacon or pieces of pork added. With added onions it would be transformed to Quiche Alsacienne.

After World War II, quiche became popular further a-field and arrived in the UK, and then the US.

Did you know that… the bottom crust was originally made from bread dough? And that ‘real men don’t eat quiche?’ Well that’s what they said when it first arrived here, apparently, because of its mainly vegetarian ingredients. Hm, so it wasn’t quiche Lorraine they were talking about, then?

It seems that quiche and flan are inter-changeable when speaking of the savoury kinds, so I’ll continue to use both – as we all do – although evidence seems to point to Flan being the origin of both.


Broccoli Flan

1 cup gluten free plain flour
¼ cup margarine, cubed
2 ½-3 tbsp cold water
2 large eggs, beaten

For the Filling:

12 medium sized broccoli florets - or equivalent
1 ½ cup (200ml) single cream
1 cup grated cheese


Steam broccoli until it begins to soften.

Rub together flour and margarine until it resembles bread crumbs, then gradually add cold water and mix well. Get you hands in to knead/pull the dough together. I had a little help from my two year old grandson, Aleksander, who loves cooking with his nan. The next step was to rest it in the fridge for half an hour.

We then got a child’s rolling pin out and rolled the pastry on the floured bread board till it was big enough to cover the base and sides of a 20 cm/8” sandwich tin - previously oiled by his chubby little hands. I pushed the dough up the sides a little more, to make a good sized well for the ‘custard’ mixture. Aleksander then pricked the base with a fork.

Bake at 180C for 10 minutes, then remove from oven, brush with a little beaten egg and bake for another 5 mins.

While the base is baking, mix cream, eggs and cheese, as well as any seasoning. I used a little salt and some freshly ground black pepper.

Lay broccoli in base and pour the mixture evenly over it – spreading the cheese if required.

Bake for 35-40 minutes (a little less if you have a fan oven), or till firm and set and slightly browned.

Nice with a salad!

Tip: I used mild cheddar, but Mature Cheddar, Red Leicester or Gruyere will give you a stronger flavour. Stilton and broccoli is good, too – and spinach instead of broccoli is another variation.