Vegetable flan
Introduce a touch of elegance to your meals with our Vegetable Flan recipe, a delightful blend of seasonal vegetables. This dish is not only a feast for the eyes with its colorful layers but also a nutritious choice that doesn’t skimp on flavor. Perfect for dinner parties, family gatherings, or as a sophisticated weekday side, this vegetable flan is surprisingly easy to make. Follow our step-by-step guide to create a dish that’s sure to impress, combining healthiness and taste in every bite.
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Preparation 25 min
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Baking 30 min
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Servings 6 persons
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Level Débutant
Ingredients
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Preparation steps
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 30 min
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Vegetable flan
Introduce a touch of elegance to your meals with our Vegetable Flan recipe, a delightful blend of seasonal vegetables. This dish is not only a feast for the eyes with its colorful layers but also a nutritious choice that doesn’t skimp on flavor. Perfect for dinner parties, family gatherings, or as a sophisticated weekday side, this vegetable flan is surprisingly easy to make. Follow our step-by-step guide to create a dish that’s sure to impress, combining healthiness and taste in every bite.
Ingredients
- Zucchnis : 2
- Tomatoes : 2
- Yellow onion : 1/2
- Eggs : 4
- Heavy sour cream (Épaisse) : 150 grammes
- Milk : 10 centilitres
- Gruyere (Grated) : 40 grammes
- Corn starch : 40 grammes
- Herbs of Provence : 1 cuillère à soupe
- Filet d'huile d'olive (A drizzle) :
- Salt :
- Pepper :
Preparation steps
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Start by peeling and chopping the zucchinis.
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Then wash and chop the tomatoes.
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Finish by chopping the onion.
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Heat a generous drizzle of oil in a frying pan and sauté the onion for 4 to 5 minutes over medium heat.
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When the onion begins to turn translucent, add the zucchini. Cook for 4 to 5 minutes.
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Finally, add the tomatoes and cook for 4 to 5 minutes until the juice has evaporated. Season with salt and pepper.
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Meanwhile, crack the eggs into a bowl.
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Add the milk and stir.
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Then the cream.
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And the grated Gruyère. Mix well.
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Sift in the cornstarch.
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Finish by adding the herbes de Provence, salt and pepper.
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Place all the vegetables in a buttered dish, then cover with the flan mixture.
Bake at 180 degrees for 30 minutes. - Temperature: 180°C
- Heat: rotary
- Baking time: 30 min