Mediterranean Creamy Vegetable Flan

This Mediterranean Creamy Vegetable Flan is an elegant yet comforting dish that brings together the rich flavors of roasted vegetables, fresh herbs, and creamy custard. It’s light, velvety, and deeply satisfying—somewhere between a quiche and a soufflé, but with a distinctly Mediterranean personality. Each bite offers tender vegetables enveloped in a silky egg-and-cream base, seasoned with garlic, olive oil, and a touch of cheese. Perfect for brunch, lunch, or a vegetarian dinner, this flan tastes as impressive as it looks, yet it’s simple enough for everyday cooking.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

For the Vegetables:

• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 small eggplant, diced
• 1 medium carrot, finely chopped
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and black pepper, to taste

For the Flan Base:

• 3 large eggs
• 1 cup milk or half-and-half
• ½ cup heavy cream
• ½ cup grated Parmesan or crumbled feta cheese
• 1 tbsp flour or cornstarch (for thickening)
• ½ tsp salt
• ¼ tsp ground nutmeg
• 1 tsp dried oregano or thyme
• Fresh parsley, chopped (for garnish)

Optional Add-ins:

• Handful of spinach or kale, chopped
• A few cherry tomatoes, halved
• ¼ cup cooked peas or corn for sweetness

Instructions

1. Preheat Oven:
   Heat your oven to 180°C (350°F). Grease a medium-sized baking dish or individual ramekins with olive oil or butter.
2. Cook the Vegetables:
   Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until fragrant. Add the rest of the vegetables and cook for 8–10 minutes until tender. Season with salt and pepper, then set aside to cool slightly.
3. Prepare the Custard Base:
   In a mixing bowl, whisk together the eggs, milk, and cream. Add flour or cornstarch, cheese, salt, nutmeg, and oregano. Whisk until smooth and well combined.
4. Combine and Fill:
   Stir the cooked vegetables into the egg mixture until evenly coated. Pour the mixture into your prepared baking dish, smoothing the top with a spatula.
5. Bake:
   Place the dish in the oven and bake for 40–45 minutes, or until the flan is set and lightly golden on top. A knife inserted in the center should come out clean.
6. Cool and Serve:
   Let it rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm or at room temperature.

Tips

• Roast for flavor: You can roast the vegetables instead of sautéing them for deeper, caramelized flavor.
• Don’t overbake: The flan should be creamy, not dry. Remove it from the oven once it’s just set.
• Use full-fat dairy: This gives the custard its signature silky texture.
• Cheese choice: Parmesan adds saltiness, feta brings tang, and mozzarella adds meltiness—pick your favorite.
• Texture control: For a smoother texture, puree half of the cooked vegetables before mixing them into the custard.
• Individual servings: Bake in ramekins for a refined presentation, perfect for dinner parties.

 Variations

• Mediterranean Spinach Flan: Replace half of the mixed vegetables with sautéed spinach, and add a touch of nutmeg for a classic flavor.
• Greek Style: Use feta cheese, olives, and a sprinkle of dill or oregano for a Greek-inspired twist.
• Italian Version: Mix in sun-dried tomatoes, basil, and shredded mozzarella.
• Vegan Option: Substitute eggs with a chickpea flour mixture (½ cup chickpea flour + 1 cup plant milk), and replace cream with coconut cream.
• Spicy Flan: Add a pinch of chili flakes or a few chopped jalapeños for heat.
• Low-Carb Flan: Skip carrots and corn, focusing on zucchini, spinach, and peppers.

Q&A Section

Q: Can I make this ahead of time?
Yes. Bake the flan, let it cool, and refrigerate it. Reheat in the oven at 160°C (320°F) for 10–15 minutes before serving.

Q: Can I freeze the flan?
Yes, it freezes well for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Q: Can I skip the flour or cornstarch?
You can, but it helps the flan set nicely. Without it, the texture will be slightly looser.

Q: What’s the best cheese for this recipe?
Parmesan gives a sharp, salty note; feta offers tang; ricotta adds creaminess. You can even combine them.

Q: How can I make it lighter?
Use milk instead of cream and skip the cheese topping. It will still be creamy but less rich.

Nutrition (Per Serving, Approx.)

• Calories: 220
• Protein: 10 g
• Fat: 16 g
• Carbohydrates: 9 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 250 mg

Conclusion

This Mediterranean Creamy Vegetable Flan is a simple, elegant dish that captures the essence of Mediterranean cooking—fresh vegetables, good cheese, and a creamy, satisfying finish. It’s versatile enough to serve as a light main course, a side dish, or a make-ahead brunch item. Whether you’re pairing it with a crisp salad or some crusty bread, it’s the kind of dish that feels both homey and special every time you make it.