Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Chicory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- THE PASTRY:
- 200 g Flour
- 8 g Yeast
- 1 dl Milk
- 30 g Butter
- 1 Egg
- 1/4 ts Salt
- THE FILLING:
- 400 g Chicons (Chicory)
- 30 g Butter
- 100 g Cream cheese
- 2 Eggs
- 1 dl Double cream
- Salt, pepper
- =
Directions
First prepare the pastry: dilute the yeast in warmed milk and melt
the butter. Sift the flour in a large bowl and add gradually the
milk and yeast mixture and melted butter. Beat in the egg and salt.
Knead the dough vigorously, shape it into a ball, wrap it in
greaseproof paper and leave it to rise in a warmish place for 2 hours.
Meanwhile chop the chicons finely and stew them gently in 30 g butter
for about 10 minutes. In a bowl, whisk the eggs with the cream, add
the cream cheese and season with salt and pepper. Roll out the pastry
fairly thin, line a pie plate or flan dish with it, and prick the
surface with a fork. Spread the chicons over the pastry and pour the
cream mixture over them. Cook in a moderately hot oven for 15-20
minutes or until the flan has set and browned.