Saturday, September 24, 2016

Bacon, Mushroom, & Asparagus Flan

This bacon, mushroom, and asparagus flan is so decadent and rich, yet light at the same time! It is super creamy; you will not be able to tell that it is dairy-free! It is full of protein and healthy fats. Coconut milk is super nutritious, as it contains fiber, vitamin C, calcium, and magnesium. This is the perfect meal to make for breakfast, lunch, or even dinner! 

Onto the recipe!

Bacon, Mushroom, & Asparagus Flan (yields 4 ramekins)

  • 1/2 pound of fresh asparagus 
  • 1 cup diced portabello mushrooms
  • 6 ounces of nitrate-free bacon, diced
  • 1 1/2 cups coconut milk
  • 7 large eggs, whisked
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
Preheat oven to 425 degrees. Grease ramekins with coconut oil.

Bring a pot of salted water to a boil. Make an ice bath. Once the water is boiling, add in fresh asparagus and let boil for about 5 minutes. Drain and immediately place in ice bath to blanch. Then, dice the asparagus and set aside.

In large bowl, whisk together the eggs and coconut milk. Season with sea salt, black pepper, and cayenne pepper. Set aside.

Heat up a cast iron pan. Once hot, add in diced bacon and cook until crispy. Add in mushrooms and cook until softened. Season with salt and pepper.

Time to assemble! Pour half off the egg mixture into the ramekins. Top with bacon, mushrooms, and asparagus. Cover with remaining egg mixture, and sprinkle on more bacon, mushrooms, and asparagus. Place ramekins in a baking tray and fill halfway up with hot water. Cover with foil. Bake for about 35 minutes, then uncover and let cook for another 3-5 minutes or until set and slightly golden. Remove from ramekins and serve! Enjoy!


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