Cockle and Bacon Flan

Serves 4-6


  • 1 Cooked Shortcrust Pastry Case (23cm/9” diameter)

For the Filling:

  • 150g Smoked Bacon, finely chopped
  • ½ Onion, peeled and finely chopped
  • 3 Large Eggs
  • 200ml Double Cream
  • 50g Cheddar Cheese, grated
  • Freshly Ground Black Pepper
  • 2 tbsp Chopped Fresh Parsley
  • 1 x 200g Jar Ocean Crown Cooked and Pickled Cockles, drained


Preheat the oven to 180C.

Cook the bacon and onion in pan over a medium heat. Leave to cool.

Beat together the eggs and cream. Add the cheese, pepper, parsley, cockles and the cooled bacon mixture.

Pour into the pastry case and bake for 30 minutes until set and golden.

Serve hot or cold.

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