Leeks flan

Author: Les Cultures de chez nous
Images poireaux
Preparation 20
Baking 30
Portions 4
Freezing No


  • 8 oz (1 cup) of white wine
  • 65 ml (1/4 cup) of butter
  • 8 dehydrated shitaki mushrooms
  • 6 minced oyster mushrooms
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • A whole large leek of Les Cultures de chez nous
  • 30 ml (2 tablespoons) of finely chopped fresh herbs
  • 1 garlic clove
  • 1 diced small zucchini
  • 1 minced small onion
  • 10 medium size eggs
  • 250 ml (1 cup) of cooking cream
  • 125 ml (1/2 cup) of chicken broth
  • Flour
  • Salt and pepper up to taste
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  • Preheat oven at 375°F (190°C).
  • Set shitaki mushrooms in a bowl with white wine and macerate. Grease and flour 8 ramekins. Slice 8 large slices of leek's white and set into ramekins. In a pan, melt butter. Add oyster mushrooms, Les Cultures de chez nous sliced leeks, zucchini, onion, garlic and herbs, then sweat.
  • Soak with chicken broth. Bring to a boil and boil for 4 to 5 minutes.
  • Break whole eggs and scramble. Add cream and seasonings.
  • Pour gradually the warm mixture into the eggs mixture while stirring vigorously to not cook the eggs with this hot mixture. Set into ramekins over leeks slices. Garnish with shitakis.
  • Oven bake 350°F for 25 to 30 minutes or until flans are firm.

Chef's notes

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