Leftover Ham Recipes
Ham and Asparagus Flan
Yield: 6 servings
Ingredients
Pastry
- 6 ounces all-purpose flour
- 4 ounces butter, melted
- 1 tablespoon water
Filling
- 1/2 ounce butter
- 1 onion, finely diced
- 4 ounces cooked ham, diced very small
- 3 ounces asparagus tips, blanched
- 2 medium size eggs
- 1 (5 ounce) carton whipping cream
- Salt and freshly ground black pepper
Instructions
Pastry
- Sift the flour into a bowl and stir in the butter and water. Press the mixture into the base and up the sides of an 8 inch fluted flan tin. Prick the base with a fork and bake blind in a preheated oven, 400 degrees F, for 15 minutes, removing the lining paper and baking beans for the last 5 minutes.
Filling
- Heat the butter in a pan and add the onion; fry for 5 to 6 minutes until golden. Cool slightly and spread over the base of the pastry case.
- Arrange the ham and asparagus spears on top.
- Beat together the eggs, cream and seasoning to taste and pour into the flan case.
- Return to the oven for a further 30 to 35 minutes until the filling is set and golden.
- Serve hot or cold with a crisp green salad.