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Swiss Flan

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      Title: SWISS FLAN
 Categories: Appetizers, Swedish
      Yield: 10 Servings
 
      1 c  Biscuit mix
      3 tb Butter
    1/4 c  Light cream
           FILLING:
      1    Onion, large, sliced or
           -chopped
      2 tb Butter
      2    Eggs, beaten
      2 c  Natural Gruyere cheese (1/2
           -lb), shredded
    1/4 ts Salt
 
  PASTRY:
  
  A Swiss cheese pie is called "flan." The pastry for this pie is
  sometimes closer to a rich biscuit dough, but in other versions a
  short pastry may be used. The word "flan" means different things in
  different countries; In Spain it is plain cramel custard, in France a
  fruit tart in pastry, in Switzerland a cheese custard in pastry. And
  sometimes Swiss Flan is made with onions and cheese in custard!
  
  TO MAKE THE PASTRY, chop butter into the biscuit mix, work in cream,
  and roll out on lightly floured board; or press into a 9 inch pie
  plate, fluting the edges. Chill while preparing filling.
  
  FOR THE FILLING, cook onion in butter until golden; cool slightly. Add
  eggs, cheese, and salt. Pour this mixture into pastry, and bake in
  oven preheated to 425 degrees F. (very hot) for 15 minutes; then
  reduce heat to 350 degrees F. (moderate) and continue baking 25 to 30
  minutes or until a knife inserted in the center comes out clean.
  Serve warm as a luncheon entree to 4 to 6 persons, or cut into small
  wedges for appetizers. Makes 10 to 12 appetizers.
  
  VARIATIONS: Instead of this pastry, regular pie crust may be used. Or
  make pastry of 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon
  salt, 1/3 cup butter, and 1 beaten egg. Do not attempt to roll out
  this butter-rich pastry; press it with your fingers into pie pan,
  fluting the edges.
  
  From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
  
  Shared by: June Hoffman, 8/93
 
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