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Apr 3, 2011

Savoury Custard Flan

(Thank you everyone for helping get this to FoodBuzz Top 9)

Or shall I just call this a Tart, or Quiche or maybe .... a Flartche? If you can come up with a better name, please let me know. I can think of another combination but it really doesn't sound too appetizing and neither does "leftover flan".

Anyway, this was another throw-together thingy. We had some leftover roast chicken that was clogging up my freezer space and at the same time, I was trying to unclog my brain to figure out some lunch. There was this packet of lovely fresh herbs given to me by a friend (from her garden!). I had a small block of mature cheddar and a whole lot of egg yolks leftover from making macarons. I did the math and the solution ... a Flartche.


1 small onion, diced

1 waxy potato, diced (I'm using this instead of the russet as I wanted some bite)

1 cup roast chicken meat, coarsely shredded

4 egg yolks

1 cup cream

1 cup grated mature cheddar (you can substitute with cheese of your choice)

1 handful fresh sage leaves

prepared shortcrust pastry


Preheat oven to 180 - 200ÂșC.

Line a 20cm round quiche pan with prepared pastry, pressing in the bottom and sides. Trim edges.

Line pastry with parchment paper. Fill with baking beads and bake blind for 15 mins.

Carefully remove beads and parchment, and bake a further 2-3 mins. Do not over-brown. Cool.

Stir fry diced onions and potatoes in a little oil until lightly browned. Stir in shredded chicken. Cool.

Beat egg yolks with cream. Stir in the shredded cheese, leaving about 3 tbs for sprinkling later.

Evenly spread out the onion/chicken/potatoes mixture into the pastry crust.

Top with a few leaves of sage.

Pour egg/cream/cheese mixture over filling.

Bake in preheated oven for 15 mins.

Sprinkle remaining cheese on top and bake a further 20 - 25 mins or until custard is set and the top is golden brown.

Leave to cool for a few minutes before tucking in.

Serve with some fresh ground black pepper.


  1. hmmm...savoury custard flan sounds great yaa.... and the picture also scrumptious as usual :)

  2. That looks lovely and the name for it is perfect. It's most definitely a flartche! :)

  3. Flartche :))) great name!!!
    I have endless discussions with my husband about differences between quiche, tart, pie and all the rest :))
    Super photos!

  4. IndonesianInTurkey: Thank you .... not "flartche"?

    Julia: Yay! "Flartche" it is!

    SomethingGood: Thanks! My husband doesn't care what it's called as long as he gets to eat it! :D

  5. it quiche looks wonderful and must be delicious

  6. Flartche? I freaking love it!

  7. Lmao, Flartche. Whatever it ends up being called it does look lovely. :D

  8. Ping, I would call it a tart...since it's in a tart pan. Love the recipe, and I want to make this with the perfect pastry recipe you shared!xoxo

  9. This looks wonderful, Ping and I love the name "flartche"! Perfectly fitting. Nothing like fresh herbs from the garden!

  10. Kita: A friend mentioned it's lucky I didn't leave out the "L". :P

    Elisabeth: Hope you like the pastry. It's my fav recipe for a simple shortcrust for now.

    Nina: Haha! Glad you like the name. I was a little unsure about it. :D

  11. Wow Ping, your flan looks absolutely irresistible. One could almost taste and smell the fabulous flavors! Got to make this pronto to forget the other sweet version! Thanks for this brilliant idea! Cheers!!!

  12. What can I say? Another amazing post and congrats on Top 9 and the following awards...

  13. This looks delicious! I love the sage. Congrats on the top nine!

  14. It looks so mmmm! I could almost taste it. Cheers!

  15. Michelangelo: Yeah, it's a nice change from the dessert versions.

    Jill: Thank you ... for the awards too! :D

    Lisa: Thanks!

    Sherry: Go ahead, taste it for real! :D

  16. Ping, this is a well deserved Top 9!! The photo is stunning and brings out the mouth watering deliciousness of the tart. It is very interesting that you put sage in it.

  17. QuayPoCooks: Hey thanks! Sage is my latest favorite herb. It was thyme for a long while. Sage happened to be in my fridge this time :D