Ingredients
For this easy vegetable flan recipe, you’ll need:
- 1 medium potato
- 1 large carrot
- 1 small head of broccoli
- 1 red bell pepper
- 3 large eggs
- 200 ml sour cream
- 2 tablespoons breadcrumbs
- 50 g grated cheese (Gruyère, cheddar, or parmesan)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Olive oil (for greasing the dish)
- Optional additions: zucchini, spinach, peas, or cauliflower work wonderfully too.
Step-by-Step Preparation
Step 1: Prep and cook the vegetables
Peel and chop the potato and carrot into small cubes. Cut the broccoli into florets and dice the red bell pepper. Boil the potatoes, carrots, and broccoli in salted water for about 10 minutes, until just tender but not mushy. Add the chopped bell pepper during the last 3 minutes of cooking to keep it slightly crunchy.
Drain the vegetables and set aside to cool slightly.
Step 2: Make the creamy egg mixture
In a large bowl, whisk together the eggs, salt, and pepper. Add the sour cream and continue whisking until smooth. Stir in the breadcrumbs and grated cheese until you get a rich, thick mixture.
This creamy base will hold the vegetables together and create that light, airy texture once baked.
Step 3: Assemble the flan
Brush a casserole or baking dish (about 24 cm in diameter) with olive oil. Sprinkle a little bit of breadcrumbs on the bottom — this helps prevent sticking and adds a subtle crunch.
Evenly spread the cooked vegetables in the dish, then pour the egg mixture over them. Use a spatula to smooth the top and make sure the sauce fills every corner.
Step 4: Bake the flan
Preheat the oven to 180°C (350°F). Bake the flan for 35 to 40 minutes, or until the top is golden brown and firm to the touch. You’ll know it’s ready when the sides start to pull slightly away from the dish and a knife inserted in the center comes out clean.
Let it rest for about 10 minutes before serving — this will make it easier to slice and help the flavors set.