Baked mushroom and pasta flan



6 T. butter

1 T. oil

1 onion. chopped

5 oz. mushrooms

1 green pepper, seeded and diced

1 eggplant, diced

3 sausage links, sliced

6/8 c. milk

3 eggs

2 T. heavy cream

1 tsp. fresh oregano, grated

1 tsp. nutmeg, grated

salt and pepper, to taste

1 T. parmesan cheese, grated


Grease an 8" flan pan with 1 T. butter and set aside. Bring a large pot of salted water to a boil. Add pasta and oil and cook until al dente. Drain and place in flan pan. Add 2 T. of butter and shake to coat pasta.

Press the pasta into the base and around the sides of the pan to make a flan case, leaving an open space in the center. Melt the remaining butter in a skillet over medium heat and add the onions, mushrooms, eggplant and sausage, sauteing for 2 to 3 minutes.

When cooked through, spoon the mixture into the center of the flan pan and press it to the base next to the pasta. Beat together milk, eggs and cream, and stir in oregano, nutmeg, salt and pepper. Pour the milk and egg mixture over the entire dish and sprinkle Parmesan cheese over the top. Bake the flan in a 350 preheated oven for 45 minutes or until the filling has set. Slide the flan out of the pan and serve warm. 

Additional Information

Recipe Source: Chef Submissions
Submitted By: Chef Santo Bruno