Mediterranean flan: I made a... - Vegan Foods for Life

Vegan Foods for Life
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Mediterranean flan

I made a Mediterranean flan with homemade shortcrust pastry with peppers and pumpkin I had roasted the day before.

The filling is made by blending Cannellini beans, garlic, milk, Dijon mustard, any herbs to hand and salt and pepper. I added fresh dill and dried basil and parsley. To the pastry I added dried oregano.

Blind bake the case and then add the filling. Scatter on roasted vegetables and add a sliced Chilli and olives as I did or whatever you have lying around.

Bake in the oven until hot (about 20 mins) at 180 deg.

This flan was filling and delicious. Very much like a quiche.

We had it with a puy lentil, red onion and beetroot salad I flavoured with star anise.

Ali πŸŒ±πŸ™‚

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Ooh Ali, that's looks gorgeous. You can't beat roasted vegetables and how colourful it looks as well. I bet it's all gone.

Alicia :)

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Thank you....Yep it’s all gone! It was very nice πŸ™‚

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I thought it might have all done, it looked delicious. :)

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Wow Ali, this looks wonderful and so professional. How delicious

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Thank you Debs. I love it when I find something new to inspire me πŸ™‚

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