A delicious combination of cheeses with caramalised pear and onions are the foundations of this wonderful gourmet quiche style flan.
Pastry Case: Filo Pastry & 125 gm butter, melted
Filling: 1 cup cubed gruyere cheese 1 cup grated tasty cheese 1/2 cup grated extra tasty or vintage cheddar cheese 1/2 cup cubed brie (slice remaining brie into thin wedges 1 brown pear, cored and diced 1 large onion (sliced) 1/4 cup chopped fresh chives 1 teaspoon brown sugar 75 gm butter Salt & pepper 150—200ml cream 1 clove of garlic, crushed 1 teaspoon Dijon mustard 1/4 cup finely grated parmesan cheese
Pastry Base: Remove filo pastry from packaging and wrap in a damp tea-towel to prevent drying out. Place one sheet of filo pastry on bench top or large chopping board and using a pastry brush, paint with melted butter. Top with another sheet of filo pastry and again coat with melted butter. Repeat once more, then place the 3 layers of filo across one half of the base of a large flan tin. Repeat steps once more and lay across the other half of the flan tin. Trim excess pastry from lip of tin. Cover with a damp tea towel while you prepare the filling.
Filling: Preheat oven to 190 degrees.
Heat butter in a fry pan over medium heat and add brown sugar. Stir until sugar dissolves and simmer (stirring) for 5 minutes. Add onion and pear to pan and stir, tossing to coat onions and pear with butter mixture. Remove from heat when onions and pear are golden brown and glazed with sugar/butter mixture.
Sprinkle onions and pear evenly over the base of the pastry lined flan tin. Sprinkle cubed and grated cheeses evenly over the pears and onions. Sprinkle chopped chives over top, then season with salt and pepper.
Combine eggs, cream, Dijon mustard, garlic and finely grated parmesan cheese and pour into filo flan case. Top with some thin wedges of brie and cook for about 45 minutes or until centre of flan has set.