Zucchini and Pea Flan
A light and tasty vegetable flan combining the sweetness of zucchini and the crunch of peas, ideal for a healthy side dish or a light dinner.
6 people
Easy
€€ - €€€
~ 106 kcal/serving
Préparation
Prepare the pesto: blend (SuperSonic Chopper tall) the pine nuts, the parmesan cut into pieces, the peeled garlic clove, and the herbs. When everything is well blended, pour in 120 ml of olive oil, salt, pepper, and finish blending.
Add more oil to achieve the desired consistency.
Rinse the unpeeled zucchinis, cut them lengthwise, remove the seeds, then dice them into small pieces (Super Dicer).
Mix well (Flexible Whisk and 1 l Mixing Bowl) the eggs, liquid cream, and 3 tablespoons of arugula pesto.
Brush (Pro Silicone Brush) the Voila® 1.5 l dish with arugula pesto, then spread the zucchini cubes and peas evenly.
Pour the egg mixture over and cook for about 20 minutes at 600 watts or about 40 to 45 minutes in a preheated oven, Th 6 or 180°C. The flan should be set but still slightly wobbly in the center. It will firm up as it cools.
Serve the flan warm or cold with the remaining pesto.
Ustensiles
Ingrédients
- 300 g of firm small zucchinis
- 5 eggs
- 250 ml of heavy cream
- Salt and pepper
- 150 g of fresh peas
- Arugula pesto
- 50 g of pine nuts (or almonds)
- 60 g of parmesan
- 1 small garlic clove (optional)
- 100 g of arugula leaves
- 120 to 150 ml of olive oil
- Salt and pepper