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.