Vegetable flan: 10 recipes for all tastes

Vegetable flan is a truly tasty and easy to prepare dish: here are 10 recipes to take inspiration from

The vegetable flan it is a truly tasty and easy to prepare dish that will allow you to make the most of the vegetables you will have available season after season in the kitchen.

Not just potato flan therefore, to prepare the vegetable flan you can choose the vegetables you prefer.

There are many versions of homemade vegetable casserole. Vegetables are usually cooked in the oven but you can also use vegetables cooked in a pan or steamed to obtain your favorite flan.

Here is a collection of recipes for prepare the vegetable flan at home in ten different ways.

Quick vegetable casserole

This vegetable flan is a simple and tasty dish, perfect for a light lunch or vegetarian dinner.

To prepare it, start by boiling an aubergine, two courgettes, a potato and a clove of onion until tender. Mash the potato and dice the other vegetables. Season everything with Parmigiano Reggiano, salt and oil to taste. Then add some cubes of Leerdammer cheese for a stringy and tasty touch. Beat four eggs and add them to the vegetable mixture, mixing well.

Pour everything into a buttered baking dish, sprinkle the surface with more parmesan and cook in a preheated oven at 230°C for about 20 minutes, until you obtain a golden crust.

Chickpea and aubergine flan

This chickpea and aubergine flan is a creamy and tasty dish, perfect as an appetizer or light main course.

Start by cooking two diced eggplants in a simple tomato-basil sauce until tender. Then blend the aubergines with the sauce until you obtain a smooth cream. Separately, blend the chickpeas (about 50 grams per person if dried, or 150 grams if you use canned ones), adding a drizzle of extra virgin olive oil, salt and pepper, until you obtain a creamy mixture.

Combine the chickpea cream with the aubergine cream and add a generous sprinkling of grated parmesan. Pour the mixture into a baking dish or individual molds, sprinkle the surface with more parmesan and cook in the oven at 180°C for about 20 minutes, until the flan is golden.

This flan is ideal both as a main dish and as an appetizer, and is also an excellent solution for making the little ones appreciate legumes and vegetables.

Asparagus flan

This asparagus flan is a light and tasty dish, perfect for a spring lunch or as a delicate and refined appetizer.

To prepare it, start by cleaning a bunch of asparagus: cook the tips in boiling water for about 5 minutes, then drain them and set them aside. Cut the tender part of the asparagus stalks into small pieces and chop them in the blender together with a carrot and a spring onion. In a pan, fry the chopped vegetables with a whole clove of garlic and two tablespoons of oil. Add salt to taste and, when the vegetables are tender, remove the garlic and blend the mixture together with 200 grams of ricotta and an egg, until you obtain a smooth cream.

Pour the mixture into a baking tray lined with baking paper and bake at 180°C for 40 minutes. If the surface darkens too much, cover the flan with aluminum foil.

Serve the flan hot or warm, garnished with asparagus tips briefly sautéed in a pan with 15 grams of butter and complete with flakes of parmesan for an extra touch of flavour.

Potato and pea flan

Potato and pea flan is a simple and comforting dish, ideal as a side dish or main dish for the whole family.

Start by boiling 500 grams of potatoes until they become soft; then, drain them and mash them in a bowl until you obtain a puree. In a pan, heat a drizzle of oil and cook 200 grams of peas (fresh or frozen) with a pinch of salt for about 10 minutes, until they are tender.

Combine the peas with the mashed potatoes, adding 100 grams of grated parmesan, an egg, salt and pepper to taste. Mix well until you obtain a homogeneous mixture. Pour the mixture into a lightly greased baking dish, leveling it well, and sprinkle the surface with a sprinkling of breadcrumbs and a drizzle of oil to obtain a crunchy crust.

Cook in a preheated oven at 200°C for about 25-30 minutes, until the flan is golden and crunchy on the surface. Serve it hot or warm to best enjoy its creamy texture and delicate flavour.

Chicory, mushroom and mozzarella flan

To prepare a flan with chicory, mushrooms and mozzarella, start by cooking the chicory in one pan and the mushrooms in another. Once ready, cut the chicory and mix it with the egg white, half the breadcrumbs, a pinch of spices such as oregano, turmeric, a little spicy and garlic powder, and add salt. Take a cylinder of about 12 cm in diameter and pour half the chicory mixture onto the bottom. In the center, add a layer of mozzarella knots and mushrooms, then cover with the remaining chicory mixture. Sprinkle the surface with the remaining breadcrumbs and a little oregano. Bake at 180°C for about 10-15 minutes until golden and compact.

Tofu and courgette flan with dried tomatoes

This tofu, courgette and dried tomato flan is a healthy and tasty dish, perfect for a light and nutritious meal.

Start by slicing half an onion and browning it in a pan with a few tablespoons of extra virgin olive oil. Add 500 grams of diced courgettes and cook until tender but not watery. Meanwhile, cut about 350 grams of tofu into cubes and place in the food processor. Add 5 dried tomatoes, a couple of mint leaves, a few basil leaves and 2 tablespoons of nutritional yeast flakes, then blend everything until smooth. Add half the courgettes to the mixture and blend again roughly to retain some texture.

Transfer everything into a bowl, add the remaining courgettes and mix well. Pour the mixture into a baking dish and cook at 180°C for 30-40 minutes, until the flan is golden on the surface.

Broccoli flan with tomato sauce

A delicate broccoli flan with tomato sauce is perfect for an appetizer or a light second course with an enveloping flavour.

To prepare five flans, start by blending 300 grams of boiled and well squeezed broccoli together with 150 grams of fresh cream, 20 grams of grated parmesan, an egg, a drizzle of oil, salt, pepper and a pinch of nutmeg. If the mixture is too thick, add a little milk to obtain a creamier consistency. Butter the baking cups and fill them three-quarters full with the broccoli mixture.

Place them in a pan and cook them in a bain-marie, filling the pan with water up to half the height of the cups. Cook in a preheated oven at 180°C for about 40 minutes, until the flans are firm and well cooked.

In the meantime, prepare the tomato sauce: cook 10 cherry tomatoes in a pan with a drizzle of oil, a clove of garlic, salt and pepper. When the cherry tomatoes are soft, remove the garlic and blend everything until you get a smooth sauce.

Serve the flans hot with the tomato sauce poured at the base of the dish for a touch of color and flavour.

Potato and broccoli flan

This potato and broccoli casserole is a delicious comfort food, ideal as a main dish or substantial side dish.

To prepare it, boil 500 grams of potatoes and 300 grams of broccoli in salted water until soft. Drain the potatoes, mash them in a bowl until you obtain a puree and add a drizzle of extra virgin olive oil, salt, pepper and a sprinkling of nutmeg. In another bowl, cut the broccoli into small pieces after draining it.

Add the broccoli to the mashed potatoes, mixing well. Add 100 grams of grated cheese (such as parmesan or pecorino) and an egg to bind the mixture. Pour half the mixture into an oiled baking dish, sprinkle with pieces of mozzarella or other stringy cheese, and cover with the rest of the potato and broccoli mixture. Level the surface, add a sprinkling of breadcrumbs and a drizzle of oil.

Bake at 200°C for about 25-30 minutes, until the surface is golden and crispy.

Carrot and pea flan on parmesan cream

Perfect for an elegant appetizer or a light dish, this carrot and pea flan with a heart of mozzarella and parmesan cream is a creamy and colorful delight.

Start by cooking 200 grams of carrots and 150 grams of peas in salted water until soft. Once cooked, drain them and blend them together, adding a drizzle of extra virgin olive oil, salt and pepper, until you obtain a smooth cream. In a separate bowl, combine this cream with 2 beaten eggs and 2 tablespoons of breadcrumbs to give consistency. Pour half the mixture into buttered single-portion moulds, place a cube of mozzarella in the centre, then cover with the remaining mixture. Cook in a bain-marie oven at 180°C for about 20-25 minutes, until the flans are firm.

In the meantime, prepare the parmesan cream by heating 200 ml of fresh cream with 50 grams of grated parmesan in a saucepan, mixing until you obtain a smooth and velvety cream.

Serve the flans hot placed on the parmesan cream, for a creamy and inviting effect.

Spinach flan

The Spinach flan is very easy to prepare (you can also use frozen spinach).

Here is a light and tasty recipe for a chickpea and spinach flan, ideal for those looking for a nutritious and simple dish.

Start by chopping a clove of garlic and browning it in a pan with a drizzle of extra virgin olive oil. After a few minutes, add 400 grams of spinach and sauté for about 10 minutes. At the end of cooking, add salt and pepper, add another drizzle of oil and finely chop the spinach. In a bowl, mix 180 grams of chickpea flour with 350 grams of sparkling water until you obtain a smooth batter without lumps. Then add the chopped spinach to the batter and mix well. Pour the mixture into a baking tray lined with baking paper and dust the surface with breadcrumbs. Bake in the oven at 200°C for about 20 minutes, until the flan is golden brown.

Do you know other recipes for preparing it vegetable flan?