Vegetable flan

Name: Vegetable flan
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: Eggplant 1 cup; Zucchini 5.5 oz; Red potatoes 6.7 oz; Bell peppers 2 cups; Smoked scamorza cheese 9.25 oz; Parmigiano Reggiano PDO cheese 1 cup; Breadcrumbs 1 cup; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Butter to taste; Breadcrumbs to taste

it es fr de br nl

531

Calories per serving

Energy Kcal 531
Carbohydrates g 35.3
of which sugars g 6.1
Protein g 30.2
Fats g 29.8
of which saturated fat g 15.32
Fiber g 3.3
Cholesterol mg 88
Sodium mg 1143

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 10 min
Serving: 4
Cost: Average

PRESENTATION

The vegetable flan is such a classic in Italy, especially when summer hits and gardens are just overflowing with fresh veggies. Really good stuff. Honestly, there are endless ways to whip it up, but the core idea’s simple: layers of tender zucchini, eggplant and peppers, all held together with a ton of melty cheese. Super tasty. It’s like a lighter version of winter parmigiana, but with sunny flavors. The cheese not only brings taste, but keeps it moist, giving each bite a soft, almost creamy texture.

People love tossing in whatever veggies they have lying around—making each batch a little different. This savory flan turns seasonal veggies into something warm and inviting, capturing the heart of a summer market in every slice. Plus, in places like Emilia-Romagna and Tuscany, you'll find unique twists—like a sprinkle of local Pecorino or some fresh herbs for a lively kick. Can't go wrong.

This is basically a crustless vegetable quiche, keeping it simple and light. Which is great for hot days. When the top turns golden in the oven, the kitchen fills with a rich, inviting aroma. The flan holds together in neat slices, crispy on the edges and perfectly soft in the middle. It’s this balance that makes a vegetarian flan recipe ideal for picnics or family gatherings—everyone can enjoy it alongside a salad or rustic bread.

For those on the hunt for an easy vegetable flan recipe, it’s a dish that invites personal touches. However you slice it, this vegetable quiche is all about Italian summer dining, focusing on seasonal produce, straightforward prep, and food that’s as delicious as it looks. So, whether it's at a picnic or a family table, the vegetable flan brings out the flavors of the season, making every meal feel special.

INGREDIENTS

531

Calories per serving

Ingredients for a loaf pan measuring 7 7/8 x 4 1/3 in: Eggplant 1 cup (80 g); Zucchini 5.5 oz (160 g); Red potatoes 6.7 oz (190 g); Bell peppers 2 cups (300 g); Smoked scamorza cheese 9.25 oz (260 g); Parmigiano Reggiano PDO cheese 1 cup (100 g); Breadcrumbs 1 cup (120 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

For the pan: Butter to taste; Breadcrumbs to taste

Preparation

How to prepare Vegetable flan

To prepare the vegetable flan, start by washing and drying all the vegetables. Begin with the eggplants. After trimming the ends 1 cut them in half 2 and then, using a mandoline slicer, get slices about 1-2 mm thick (approximately 0.04–0.08 in, about 1/32–3/32 in) 3.

Do the same with the zucchini 4 and finally slice the potatoes without peeling them 5. Now move on to the peppers. Remove the top, cut them in half and then remove the core, membranes and seeds 6.

Finally cut them into six pieces 7. Lastly, slice the scamorza cheese to roughly the same thickness as the vegetables 8. Grease a loaf pan measuring 7 7/8 x 4 1/3 in and sprinkle the base with breadcrumbs 9.

Start assembling the layers. Begin with the eggplant slices, arranging them all over the base 10. Drizzle with oil, season with salt and pepper 11; then add a few slices of scamorza, some grated Parmesan and a little breadcrumbs 12.

At this point you can repeat the steps for all the vegetables. So arrange the zucchini slices 13, sprinkle with salt, pepper and oil, then distribute the scamorza 14, Parmesan and breadcrumbs. Finally repeat with the peppers 15.

Season with salt, pepper and oil and place the slices of cheese 16, the Parmesan, the breadcrumbs and begin again with the final layer: the potatoes 17. On the top layer drizzle with oil and finish with salt, pepper and Parmesan 18

and breadcrumbs 19. Then proceed to bake in a preheated conventional oven at 356°F for about 70 minutes 20. Once ready, let it cool slightly. To unmold more easily, gently run a knife along the sides of the pan and invert the vegetable flan. Transfer to a serving plate and serve 21.

Storage

The vegetable flan can be kept in the refrigerator for a couple of days.
The flan can be frozen cooked; freezing it raw is not recommended.

Tip

Choose the seasonal vegetables you prefer if you want to create colorful and tasty variations! The choice of cheese can also be up to you: simply replace the scamorza with any other melting or semi-melting cheese. Fresh herbs and chopped nuts will make it extra special!

For the translation of some texts, artificial intelligence tools may have been used.

Vegetable flan

PRESENTATION

INGREDIENTS

How to prepare Vegetable flan

Storage

Tip

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