Vegetable Flan: the quick, easy veggie flan recipe

Total time: 60 Min
Difficulty: Low
Serves: 6 people
By Cookist

A vegetable flan is like a vegetable quiche without a pastry base. It’s an easy recipe and a great way to add vegetables to a classic savory flan – perfect for emptying out the fridge.

This vegetable flan is a great recipe to have in your book. With loads of veggies and eggs, it’s satisfying and packed with protein, fiber, and vitamins. It’s easy to customize the recipe as you want.

If you have meat eaters in the family, be sure to check out our tips below to make it more meaty. Thanks to all the veggies, there’s a lot of texture and flavor.

Tips For The Best Veggie Flan

If you want, you can also make this veggie flan with a crust. To make your own shortcrust pastry (often used in a quiche), you can use a food processor to blend: 1 ¼ cup flour, ½ tsp salt, ½ tsp sugar, ¼ cup vegetable shortening (or lard), ¼ cup cold butter (cubed), and ¼ cup ice-cold water.

Missing the meat and don’t feel like going vegetarian? Feel free to add smoked chicken breast, cooked bacon, ham, smoked salmon, or tuna.

Use your favorite cheese in this recipe: feta cheese, goat’s cheese, cheddar cheese, Swiss cheese, or gruyere will all work.

The veggie flan is a great way to use up leftover vegetables you have in your fridge. Try any of the following vegetables: wilted spinach, sweetcorn, or caramelized onion.

To make the filling vegan, blend 14 oz firm tofu, 1 tbsp cornstarch, and 1 tbsp nutritional yeast in a blender and use as the “egg” filling. Leave out the cheese, or use a vegan variety.

It’s important to cook the vegetables beforehand, so don’t skip this step. Otherwise, the veggies will release too much moisture and the flan won't set properly.

Don’t be tempted to add more eggs, otherwise, the flan will come out rubbery instead of light and fluffy.


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.

You can freeze the veggie flan for up to 3 months. 

Red bell pepper
Green bell pepper
125 ml (1/2 cup)
250 ml (1 cup)
8 g (2 tsp)
Cayenne pepper
4 g (1 tsp)
4 g (1 tsp)
125 g (1 cup)
200 g (1 cup)

How To Make Vegetable Flan 

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

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

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

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 it from the oven and add cheese.

Bake it again for 10 minutes. Serve.

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