Courgette and basil flan with Pecorino Romano
Courgette and basil flan with Pecorino Romano. Prepared with Pecorino Romano instead of Parmesan.
Active time25 min
Cooking45 min
Total1 h 15 minResting : 10 min
Add to my week
Loading your week…
Ingredients
- 10 g basil
- 600 g courgettes
- 150 ml pouring cream
- 3 eggs
- 40 g Pecorino Romano
- 20 ml olive oil
Preparation
Wash the courgettes, trim off the ends and grate them. Wash and finely slice the basil. Grate the Pecorino Romano. Preheat the oven to 180 °C.
10 g basil600 g courgettes40 g Pecorino Romano- grater
- knife
- oven
Heat 15 ml of oil in a frying pan. Cook the courgettes over a medium heat for 10 minutes, stirring, to evaporate their water. Leave to cool slightly for 5 minutes. Grease a baking tin with the remaining 5 ml of oil.
20 ml olive oil- frying pan
- baking tin
Beat the eggs with the cream and Pecorino Romano. Stir in the courgettes and basil, then pour into the tin.
150 ml pouring cream3 eggs- mixing bowl
- whisk
Bake for 35 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