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Emily Burnett’s Bacon & Mushroom Flan

I’m an opera singer and a trained chef and I love cooking healthy meals which are delicious yet straightforward. This is one of my favourites, and has been eaten more than a few times during lockdown.

Prep time: 15 minutes

Total time: 40 minutes

Serves 5-6


1 onion, sliced

5 or 6 mushrooms, sliced

2 eggs, beaten

Half pack of streaky bacon, chopped

3-4 tbsps sour cream

Bunch fresh chives, chopped

Roll of puff pastry

Mozzarella ball, moisture squeezed out thoroughly


Preheat the oven to 180 degrees.

Push pastry into the edges of a flan dish with your knuckle.

Trim off the edges but not too perfectly as the pastry will shrink.

Put in the oven and bake for 10 mins

Meanwhile, chop your mushrooms and onions and fry over a medium heat until softened.

Chop chives and add to eggs and sour cream. Mix well.

Chop the bacon and strain the moisture out of the mozzarella ball and tear into pieces.

Take pastry case out of the oven and trim the edges to make it neat.

Layer mushrooms, bacon, onions and mozzarella pieces, and then top with the egg & sour cream mixture.

Cook in the oven for 25 minutes until golden and no longer wobbly!

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