Vegetable and Cheese Flans

Name: Vegetable and Cheese Flans
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Potatoes 14.1 oz; Zucchini 2 ½ cups; Red peppers 1; Eggs 1; Smoked scamorza cheese 3.5 oz; Fine salt to taste; Black pepper to taste; Butter for greasing 0.7 tbsp; Parmigiano Reggiano PDO cheese to grate 2.1 oz; Breadcrumbs ½ cup; Extra virgin olive oil 3 tbsp

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255

Calories per serving

Vegetarian

Energy Kcal 255
Carbohydrates g 15.2
of which sugars g 3.3
Protein g 11.2
Fats g 16.6
of which saturated fat g 6.52
Fiber g 2.1
Cholesterol mg 64
Sodium mg 420

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 6
Cost: Low

PRESENTATION

Weekend brunches become extra special with these Vegetable and Cheese Flans, where soft, savory vegetables and creamy cheese blend into a distinctly rich bite. The glossy, golden top with colorful veggie pieces peeking through makes this dish good looking on any family table, pretty much every time. You get that familiar crustless quiche vibe—without any crust needed—so it’s a lighter yet still satisfying panful that feels right for all kinds of occasions. Whether it’s an early breakfast, an easy make-ahead breakfast, or even a cozy, quick dinner when everyone’s busy, these flans pack a TON of simple flavor and always taste great. Kids usually go for the cheesy middle while adults appreciate the extra pop from the veggies…definitely a crowd pleaser for mornings, brunches, or whenever. The way all the ingredients set up together means every slice holds its shape and looks pretty nice on a plate, with that creamy texture that people really like.

Home cooks counting on flexibility and busy families looking for easy mealtimes pick Vegetable and Cheese Flans again and again. These work really well for parties, potlucks, and gatherings—just slice, serve, and watch them go! Any combo of vegetables works, and the cheesy layer keeps everything moist and fluffy, kind of like a satisfying, healthy twist on classic savory flans or a simple frittata. Throw it on the table with a basic salad, maybe a warm cup of coffee, and you’ve basically got brunch ready (even on a hectic morning). Since there’s no crust, it’s a little lighter, and being able to change up the veggies means there’s always a way to fit it into family favorites or whatever seasonal produce you have handy. Works great for meal prep or last-minute dinner too, since leftovers taste just as good—that’s a HUGE plus for busy parents. Every bite reminds folks why these vegetable flans are a great option for any meal, simple or special.

INGREDIENTS
Ingredients for 6/8 flans: Potatoes 14.1 oz (400 g); Zucchini 2 ½ cups (350 g); Red peppers 1 -; Eggs 1; Smoked scamorza cheese 3.5 oz (100 g) -; Fine salt to taste; Black pepper to taste; Butter 0.7 tbsp (10 g) - for greasing; Parmigiano Reggiano PDO cheese 2.1 oz (60 g) - to grate; Breadcrumbs ½ cup (20 g); Extra virgin olive oil 3 tbsp (40 g)

Preparation

How to prepare Vegetable and Cheese Flans

To prepare the vegetable and cheese flans, start by cooking the potatoes with their skin in a pressure cooker for about 15 minutes (or 30/40 minutes boiling them in a regular pot) until they are tender. In the meantime, wash and cut the bell pepper in half, remove the stem and seeds, and dice it into small cubes 1; wash the zucchini and cut them into cubes like you did with the bell peppers 2. Heat 2-3 tablespoons of extra virgin olive oil in a pan and sauté the bell peppers for a few minutes, then add the zucchini 3

and sauté the vegetables for about 10 minutes, until they are cooked but still crispy, season with salt and pepper 4. Then let the potatoes cool slightly, peel them with a knife, dice them, and mash them with a potato masher (or mash them with a fork) 5, place them in a bowl, add the bell peppers and zucchini 6,

the diced scamorza 7, the Parmesan 8, and the egg 9.

Butter some baking cups and sprinkle them with breadcrumbs 10, divide the vegetable mixture into the cups, filling them to the brim 11, sprinkle them with breadcrumbs 12 and add a little extra virgin olive oil. Then bake the flans for 15/20 minutes in the oven at 392 °F until they are hot and golden. Serve the vegetable and cheese flans hot in the cups or unmold them!

Storage

Store the vegetable and cheese flans in the refrigerator for 2-3 days in an airtight container. It's possible to freeze the flans if fresh ingredients were used.