A vegetable flan is like a quiche without the crust—fluffy, tender, and full of fresh flavors. It’s a versatile dish that works for breakfast, brunch, lunch, or a light dinner. With a rich egg base and plenty of vegetables, it’s high in protein and loaded with vitamins and fiber.
It’s also a great “clear-the-fridge” recipe. You can use whatever vegetables you have on hand, from spinach and peppers to zucchini and carrots. Whether you keep it vegetarian or add some meat, this recipe is flexible and crowd-pleasing.
How to Customize Your Vegetable Flan
One of the best things about this flan is that it’s endlessly adaptable:
Add Meat: Smoked chicken breast, crispy bacon, diced ham, smoked salmon, or even canned tuna can be mixed into the batter for extra protein and flavor.
Switch the Cheese: Try feta for tang, cheddar for sharpness, goat cheese for creaminess, or Gruyere for nutty richness.
Play with Veggies: Wilted spinach, sweetcorn, roasted peppers, caramelized onions, or even leftover roasted vegetables all work beautifully.
Make It Vegan: Blend 14 oz firm tofu, 1 tbsp cornstarch, and 1 tbsp nutritional yeast for the “egg” base. Skip the cheese or use a vegan variety.
Pro Tips for Perfect Flan Texture
Cook Vegetables First: This prevents excess water from being released during baking, which could make the flan watery.
Don’t Overdo the Eggs: More eggs may seem like a good idea, but it will make your flan rubbery instead of light and airy.
Optional Crust: If you prefer a base, make a shortcrust pastry with flour, cold butter, and vegetable shortening. Blind-bake it before adding the flan filling.
Balance the Flavors: Season generously with salt, pepper, and your favorite herbs—parsley, dill, or thyme all work well.
Quick and Easy Vegetable
Ingredients (Serves 4–6)
- 2 medium zucchinis, grated
- 1 carrot, grated
- 1 small onion, finely chopped
- 1 bell pepper, diced
- 3 large eggs
- 1 cup (240 ml) milk or cream
- ½ cup (60 g) grated cheese (Gruyère, Parmesan, or mozzarella)
- 2 tablespoons olive oil
- ½ cup (60 g) breadcrumbs (or crushed crackers)
- 1 teaspoon dried oregano (or Italian herbs)
- Salt and pepper to taste
Instructions
1. Prepare the Vegetables
- Heat olive oil in a skillet.
- Sauté onion, bell pepper, zucchini, and carrot for 5–7 minutes until softened.
- Season with salt, pepper, and oregano. Let cool slightly.
2. Make the Custard Base
- In a bowl, whisk together eggs and milk (or cream).
- Stir in grated cheese.
3. Assemble the Flan
- Preheat oven to 375°F (190°C).
- Grease a baking dish or individual ramekins, then sprinkle breadcrumbs on the bottom for a light crust.
- Spread the sautéed vegetables evenly in the dish.
- Pour the egg–milk mixture over the vegetables.
4. Bake
- Bake for 30–35 minutes (25 minutes for ramekins) until the flan is set and golden on top.
- Let cool for 5 minutes before slicing or unmolding.
Serving Suggestions
- Pair with a fresh green salad for a light meal.
- Serve alongside grilled chicken or fish for a complete dinner.
- Cut into small squares as an appetizer for parties.
Final Thoughts
This quick and easy vegetable flan is a versatile, healthy dish that works for any occasion. It’s budget-friendly, customizable, and a delicious way to enjoy seasonal vegetables. Once you try it, it’ll quickly become part of your weekly rotation!
