Mediterranean Vegetable Flan
This vegetable flan is a soft, savory bake made with tender vegetables and a light custard base. It’s warm, colorful and carries the gentle flavors of a Mediterranean casserole. The mix of broccoli, potatoes, peppers and carrots gives texture, while the custard binds everything into a sliceable dish that works for brunch, lunch or dinner. It’s simple, comforting and easy to adjust to your taste.
Time
Prep: 20 minutes
Cook: 40–45 minutes
Total: 1 hour
Ingredients
Vegetables
Broccoli florets
Potatoes, diced
Carrots, sliced
Onion, sliced
Red and green bell peppers, sliced
Custard / Binding Mixture
Eggs
Milk or cream
Flour or cornstarch
Olive oil
Seasoning & Topping
Salt and pepper
Cayenne pepper (optional)
Chopped parsley
Grated cheddar or Parmesan
Instructions
Preheat the oven to 180°C / 350°F. Grease a medium casserole dish.
Parboil the potatoes and carrots for 5–7 minutes until slightly tender. Drain and set aside.
Lightly sauté the onion and bell peppers in olive oil until soft.
Blanch or steam the broccoli for 2 minutes to keep its color bright.
In a bowl, whisk eggs with milk or cream.
Add flour or cornstarch, salt, pepper and cayenne if using. Mix until smooth.
Combine all the vegetables in the casserole dish.
Pour the custard mixture evenly over the vegetables.
Top with grated cheddar or Parmesan.
Bake 35–45 minutes until the center is set and the top is golden. Let it rest 10 minutes before slicing.
Tips
Parboil the hardest vegetables first so everything cooks evenly.
Don’t overcook the broccoli or it may turn mushy in the oven.
Stir the custard well so the flour doesn’t clump.
Use cream instead of milk for a richer texture.
Add a splash of olive oil to the custard for extra flavor.
Season the vegetables before adding the custard.
Bake on the middle rack so the top browns slowly.
If the flan browns too fast, cover loosely with foil.
Let it rest so the slices hold shape.
Serve warm for the best texture.
Variations
Add zucchini or eggplant slices.
Replace cheddar with feta or mozzarella.
Use basil, oregano or thyme for extra flavor.
Add sun-dried tomatoes for richness.
Include mushrooms for a deeper taste.
Add chili flakes instead of cayenne.
Swap potatoes for sweet potatoes.
Use yogurt in place of cream for a tangier flan.
Mix in spinach or kale.
Add olives or capers for a sharper Mediterranean touch.
Q&A
Can I make this ahead?
Yes, assemble it and bake when ready or reheat after baking.
Can I freeze it?
It freezes well after baking. Let it cool before wrapping.
Can I make it dairy-free?
Use plant-based milk and dairy-free cheese.
Why is my flan watery?
Vegetables may not have been pre-cooked enough. Drain them well.
Can I use only egg whites?
You can, but the texture will be lighter and less rich.
Can I skip the flour?
Cornstarch works well and keeps it gluten-free.
What can I serve it with?
Salads, grilled chicken or roasted potatoes.
Can I use frozen vegetables?
Yes, but thaw and drain them well.
Can I make it spicy?
Add cayenne or chopped fresh chili peppers.
How do I know it’s done?
The center should be firm and not jiggle when shaken.
Nutrition
(Approx per serving, 6 servings)
Calories: ~220
Protein: 10 g
Carbs: 18–20 g
Fat: 12 g
Fiber: 3–4 g
Sodium: Moderate (depends on cheese and seasoning)
Conclusion
This Mediterranean vegetable flan is easy to assemble, flexible and works across many meals. The custard holds the vegetables together without feeling heavy, and the cheese and herbs bring in warm, familiar flavors. You can keep it simple or load it with more vegetables, herbs or cheese depending on what you have at home. If you want a version with more protein or different vegetables, I can adjust it.