Vegetable Flan

This soft and fluffy vegetable flan is loaded with the goodness of roasted vegetables, cheddar, and eggs. It has the rich savory flavors of a quiche without the fuss of a crust.

Course Breakfast, Brunch

Cuisine American

Keyword crustless quiche, vegetable flan

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings people

Calories 442kcal

Author Saima Zaidi

Equipment

1 skillet or frypan large
1 pie dish 9"
1 mixing bowl
1 wire whisk

Ingredients

2 tbsp olive oil extra virgin
1 ½ cups onions diced
4 potatoes small, small cubes
2 cups mushrooms white, sliced
1 broccoli small head, separated into florets
3 cups baby spinach
½ tsp sea salt adjust to taste
½ tsp black pepper freshly cracked
1 cup cheddar freshly grated or pre-grated

Egg custard ingredients

3 tbsp olive oil extra virgin
1 cup half and half cream or milk
1 tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper freshly cracked
½ cup flour

US Customary - Metric

Instructions

Sauté the vegetables

Set a skillet or large frypan on medium heat and add the olive oil.
Once the oil is hot, add the onions and garlic and sauté for one minute.
Add the potatoes, mushrooms, broccoli, and finally the spinach along with the salt and pepper. Toss the vegetables for 4-5 minutes on medium-high heat so they get shiny and roasted. Don’t add any water.
Brush a 9″ pie dish with some oil or butter and spoon out the roasted vegetables in it. Spread them in an even layer.
Sprinkle the grated cheddar all over the vegetables.

Make the egg custard

Break the eggs in a mixing bowl, add the olive oil, and whisk lightly with a wire whisk.
Add the half and half cream and whisk again.
Mix in the Dijon mustard and the salt and pepper.
Finally, fold in the flour and whisk one last time to make a semi-thick but pourable mixture.
Pour this egg custard on the vegetables evenly.

Bake the flan

Preheat the oven to 350 Fahrenheit. Once the oven is hot, place the pie dish in the middle rack. Bake the flan for 35 minutes. When the time is up, let the flan rest in the oven for 5 minutes, then take it out.
Carve out thick wedges with a knife and serve warm.

Notes

Make sure the sautéed vegetables are not watery or else your flan will not set properly. Sauté the veggies on medium-high heat to draw out as much of the moisture as possible without overcooking them. If you find that there is still some moisture remaining, take a large spoon and remove it from the dish before adding the cheese and batter.
Don’t be tempted to add more eggs or the flan will become a bit rubbery. Two eggs, along with the other ingredients, are more than enough for a light and fluffy flan.
Other options for the vegetables are zucchini, carrots, and asparagus.

Nutrition