Easy and foolproof Provençal flan: Flavors of the South

Step-by-step preparation

1. Prepare the oven and the vegetables

Preheat the oven to 180°C (thermostat 6).

• Wash the tomatoes, courgette and bell pepper thoroughly.
• Cut them into small cubes for even cooking.
• Peel and finely chop the onion.
• Peel and chop the garlic.

Tip: Finely chopped vegetables ensure a more even flan that is easier to cut.

2. Sauté the vegetables

In a large pan, heat the olive oil over medium heat. Add the onion and garlic, then let them cook for a few minutes until they become translucent and fragrant, without browning.

Next, add the diced zucchini, bell pepper, and tomato. Mix well and cook for about 5 to 7 minutes: the vegetables should be tender but still hold their shape.

Season with salt and pepper and add a generous pinch of herbes de Provence. Mix and remove from heat.

3. Prepare the flan mixture

In a large bowl, crack the eggs, add the cream and whisk until you obtain a smooth and slightly frothy mixture.

Stir in the grated cheese and mix again.

4. Assemble

Drain the vegetables thoroughly if they have released too much juice, to avoid a soggy flan.

Add them to the egg-cream-cheese mixture and gently mix to distribute the vegetables evenly.