Childishly simple, light and very tasty. All is in the look!
These flans are easy to prepare and can be enjoyed both warm and cold, as an aperitif, a starter or side dish. We can add some variations with any vegetable: tomatoes, asparagus, eggplant… according to the tastes and the season!
Preparation time: 15 min
Cooking time: 25 min
Ingredients list for the zucchini and carrot flan
- 2 medium zucchinis
- 2 carrots
- Fresh chives, finely chopped
- 1 pinch of nutmeg powder
- 1 pinch of grated Emmental.
- 2 eggs
- 1 pinch of cayenne pepper
- 1-2 tbsp of cream
- 1 clove garlic, mashed
Directions for the zucchini and carrots flan
Preheat oven to 180°c
Cut 1 small into thin slices. Make sticks with zucchinis (1 cm long and 1 / 2 inches wide).
Garnish some cakes molds. Add a few sprigs of fresh chives, add a pinch of nutmeg powder. Stir a few pinches of grated Emmental.
In a bowl, whisk 2 eggs with 1 to 2 tbsp of cream. Salt and pepper. Add 1 clove of garlic and a pinch of cayenne pepper to spice it up.
Stir and pour into the molds
Bake in the oven for 20 minutes
Salt and pepper according to your taste. If you want something more crusty, add a pastry at the bottom of your dish.
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