Summer Vegetable Flan



This vegetarian flan is bursting with flavours. It’s a great way to boost your vegetable intake and it can be enjoyed cold in summer.

You will need :

 Dish: bowl, 23cm flan dish

Oven Accessories: wire shelf in lower position, and anti spark ring and wire shelf in lower position




Pre-heat oven on CONVECTION 210ºC


Line the flan dish with the pastry, prick the base with a fork and line the base with some parchment paper and baking beans. Chill for 15 mins in the fridge.


Place the flan on the wire shelf and bake blind for 15 mins. Remove the lining and baking beans after 10 mins.


Place the courgettes, garlic, broccoli, peas in a bowl with 3 tbsp of water. Cover and cook on the base of the oven on MEDIUM MICROWAVE for 6 mins. Drain and place in the pastry case.


Add the asparagus and tomatoes on top.


Beat the soft cheese with the cream and eggs and pour over the vegetables, sprinkle with the cheese.


Place the flan dish on the anti spark ring on the wire shelf, lower position and cook on CONVECTION 180ºC + WARM MICROWAVE for 30 mins or until just set.


Summer Vegetable Flan

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