Name: Vegetable pastry-free flan (quiche)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 large swede ((organic)); 1/2 large celeriac ((organic)); 4 medium carrots ((organic)); 2 medium courgettes ((organic)); 1/2 medium leek ((organic)); 1 large onion ((organic)); 2 tablespoon (heaped up) white flour ((organic)); 3 large eggs ((organic)); 1 tablespoon salt; 1 pinch pepper; 1 pinch cayenne pepper; 1 small sprig rosemary (fresh or dry); 3 tablespoons oil; nutmeg ((optional) freshly ground); 2 potatoes ((optional)); Italian herbs ((mixed))

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This vegetable quiche (flan) is a really light and healthy dish that I make over and over and ... over again especially in wintertime when all the root vegetables are seasonal and thus so yummy! It is a lot healthier since it does not have a pastry base, so it contains significantly fewer carbs.

This is a superb side to any meat but especially lamb since its sweetness complements so well the sweetness and the flavours of lamb. At the same, it can be beautiful next to any BBQ-ed meat and just as nice on its own.

Other dishes you may like

Purely delicious so try this recipe and let me know what you think!

Vegetable pastry-free flan (quiche)

This vegetable pastry-free flan or quiche is a nice dish that can "handle" pretty much all vegetable combinations that you may prefer.

5 from 2 votes

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Course: Appetizer, Lunch, Side Dish

Cuisine: European Cuisine, Mediterranean

Keyword: gluten free, gluten free side dish, vegetarian flan

Prep Time: 15 minutes

Cook Time: 40 minutes

0 minutes

Total Time: 55 minutes

Servings: 4

Calories: 352kcal

Author: Ramona Sebastian

Equipment

Ingredients

1/2 large swede (organic)
1/2 large celeriac (organic)
4 medium carrots (organic)
2 medium courgettes (organic)
1/2 medium leek (organic)
1 large onion (organic)
2 tablespoon (heaped up) white flour (organic)
3 large eggs (organic)
1 tablespoon salt
1 pinch pepper
1 pinch cayenne pepper
1 small sprig rosemary fresh or dry
3 tablespoons oil
nutmeg (optional) freshly ground
2 potatoes (optional)
Italian herbs (mixed)

Metric - US Imperial

Instructions

Preheat oven at 160 C and grease an oven tray generously with oil.
Start by finely chopping the onion and the leek and sweat it in a pan (fry if you wish) with a little oil a pinch of salt and a good old grind or two of black pepper and a sprinkle of herbs.
Wash all veggies and peel. I personally don't peel the courgettes because I love a bit of colour in there. It looks even prettier ;-)!
In a large bowl, grate the root vegetables on the big holes using either a food processor or a manual grater. Mix them all.
In a separate bowl, whisk the eggs, some salt, pepper, cayenne pepper, herbs, the nutmeg (if you choose to put it in) and the flour. Put in the cooked onion and leek and mix it all very well.
Pour the egg mixture over the grated vegetables and stir well all ingredients until they are well incorporated.
Spread the mixture evenly in the oiled oven tray in a layer that is not thicker than 1 cm. If you are left with some put in a separate small oven dish (or a ramekin or two) but there shouldn't be any left really unless the tray is quite small.
Place in the preheated oven and cook for about 40 min at 190°C or 180°C if you have a fan assisted oven. That is 375F. If the flan layer is thinner, keep an eye on cooking time as it will cook quicker. It should turn nice and golden. If you wish to indulge a little sprinkle a bit of cheese on top.;-))

Notes

Enjoy and let me know if you liked it! Did you choose to put some grated potatoes in instead of flour? Let me know. Any feedback would be much appreciated.