Green vegetable flan
A pea, broad bean and asparagus flan with cream and mint.
Active time35 min
Cooking45 min
Total1 h 15 minResting : 5 min
Add to my week
Loading your week…
Ingredients
- 200 g green asparagus
- 200 g shelled broad beans
- 15 g mint
- 250 g shelled peas
- 200 g crème fraîche
- 3 eggs
- 5 ml olive oil
Preparation
Wash the asparagus, cut off the tough bases and cut the stalks into 3 cm lengths. Wash and finely slice the mint. Preheat the oven to 180 °C.
200 g green asparagus15 g mint- knife
- chopping board
- oven
Cook the broad beans in boiling water for 3 minutes, then cool them and remove their thick skins. Cook the asparagus and peas in another saucepan of boiling water for 4 to 5 minutes, then drain and leave to cool slightly.
200 g shelled broad beans250 g shelled peas- saucepans
- colander
Blend half the vegetables with the eggs, cream and mint. Stir in the remaining vegetables. Grease a baking tin with the 5 ml of oil, then pour in the mixture.
200 g crème fraîche3 eggs5 ml olive oil- blender
- baking tin
Bake for 35 to 40 minutes at 180 °C, until the centre is set. Leave to rest for 5 minutes before serving.
- oven
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration