This vegetable pastry-free flan (quiche) is a light, healthy dish I make again and again, especially in winter when root vegetables are at their best. Without a pastry base it has far fewer carbs, yet remains satisfying and full of flavour.
It pairs beautifully with meats—lamb in particular, where the natural sweetness of the vegetables complements the rich flavours. It also works well alongside barbecued meats or served on its own as a simple vegetarian main or substantial side.
Other dishes you may like
- Homemade Mici – the famous Romanian garlicky meat sausages
- Skewed veggies and meat grill
- Beef zucchini enchiladas
Delicious and versatile—try this recipe and tell me what you think!
Vegetable pastry-free flan (quiche)
A flexible, pastry-free flan you can adapt to most vegetables you like.
5 from 1 vote
Course: Appetizer, Lunch, Side Dish
Cuisine: European, Mediterranean
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 352kcal
Author: Ramona Sebastian
Equipment
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wooden spoon
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ovenproof dish or tray
-
glass bowl
Ingredients
- ½ large swede (rutabaga)
- ½ large celeriac
- 4 medium carrots
- 2 medium courgettes (zucchini)
- ½ medium leek
- 1 large onion
- 2 tablespoons white flour (heaped)
- 3 large eggs
- 1 tablespoon salt
- 1 pinch black pepper
- 1 pinch cayenne pepper
- 1 small sprig rosemary (fresh or dry)
- 3 tablespoons oil
- nutmeg (optional, freshly ground)
- 2 potatoes (optional, grated instead of flour)
- Italian herbs (mixed)
Metric – US Imperial
Instructions
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Preheat the oven to 160°C (or follow the roasting temperatures below) and generously oil an oven tray.
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Finely chop the onion and leek. Sweat them in a pan with a little oil, a pinch of salt, black pepper and a sprinkle of mixed herbs until soft (or lightly fry if you prefer).
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Wash and peel the vegetables. You can leave the courgette skin on for colour and texture.
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Grate the root vegetables in a large bowl using a food processor or a manual grater (use the coarse side). Mix them together evenly.
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In a separate bowl whisk the eggs with salt, pepper, cayenne, Italian herbs, a little nutmeg if using, and the flour. Add the cooked onion and leek and combine thoroughly.
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Pour the egg mixture over the grated vegetables and stir until everything is well combined.
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Spread the mixture evenly across the oiled tray in a layer about 1 cm thick. If you have extra, bake it in a small dish or ramekin.
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Bake in a preheated oven at 190°C (180°C fan) for about 40 minutes, or until golden and set. A thinner layer will cook faster, so check early. For a richer finish, sprinkle a little cheese on top during the last minutes of baking.
Notes
Enjoy! If you tried grated potatoes instead of flour or made any other variations, I’d love your feedback.
Nutrition
Calories: 352kcal | Carbohydrates: 37 g | Protein: 12 g | Fat: 19 g
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