Quick and Easy Vegetable Flan Recipe

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

1. Cook Vegetables First: This prevents excess water from being released during baking, which could make the flan watery.
2. 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.
3. 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.
4. Balance the Flavors: Season generously with salt, pepper, and your favorite herbs—parsley, dill, or thyme all work well.

How to Serve Vegetable Flan

Serve with fresh fruit, a leafy salad, and crusty bread, pair with roasted potatoes and a green salad. You can also serve chilled or at room temperature with a side of soup.

Frequently Asked Questions 

What’s the difference between vegetable flan and quiche?

A vegetable flan has no pastry crust, making it lighter and slightly healthier than a quiche.

Can I make a dairy-free vegetable flan?

Yes, use plant-based milk and vegan cheese or omit cheese entirely.

What’s the best pan to use?

A ceramic or glass baking dish works well, as they distribute heat evenly.

Can I eat vegetable flan cold?

Absolutely. It’s delicious warm, at room temperature, or chilled.

How do I keep my flan from sticking to the pan?

Grease the dish well with butter or oil, or use parchment paper for easy removal.

Can I add fresh herbs directly to the batter?

Yes! Fresh herbs like basil, parsley, or chives will brighten the flavor.

Can I Make Vegetable Flan Ahead of Time?

You can prepare the filling in advance, store it in the fridge, and bake just before serving for the freshest taste.

How To Store Vegetable Flan

The veggie flan is best served fresh out of the oven, but leftovers can be stored in the fridge for up to 3 days. Just make sure to store it in an airtight container.

Can I Freeze Vegetable Flan?

Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

How To Make Vegetable Flan 

Step 1

Step 1

Cut the potatoes into squares, peppers into strings, carrots into circles, and cut onion and broccoli.

Cut the potatoes into squares, peppers into strings, carrots into circles, and cut onion and broccoli.

Step 2

Step 2

In a pan pour some oil and cook the peppers, potatoes, and carrots. Add onion and then broccoli. Put the lid on and cook for a while.

In a pan pour some oil and cook the peppers, potatoes, and carrots. Add onion and then broccoli. Put the lid on and cook for a while.

Step 3

Step 3

In a bowl add eggs, oil, milk, salt pepper, and cayenne pepper.

In a bowl add eggs, oil, milk, salt pepper, and cayenne pepper.

Step 4

Step 4

Whisk it and add flour. Mix and add chopped parsley.

Whisk it and add flour. Mix and add chopped parsley.

Step 5

Step 5

Remove the lid from the pan and add salt to vegetables. Mix and put them in a baking pan. Whisk the egg mixture. Pour the egg mixture over them and bake at 180°C for 35 min.

Remove the lid from the pan and add salt to vegetables. Mix and put them in a baking pan. Whisk the egg mixture. Pour the egg mixture over them and bake at 180°C for 35 min.

Step 6

Step 6

Remove it from the oven and add cheese.

Remove it from the oven and add cheese.

Step 7

Step 7

Bake it again for 10 minutes. Serve.

Bake it again for 10 minutes. Serve.