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Flan de Courgettes au Chèvre et Basilic

Summer zucchini flan with basil and goat cheese

 

  • 4 eggs

  • 3-4 oz Parmesan Cheese

  • 4 zucchini (peeled and cubed)

  • 1 “log” of Goat Cheese (about 4 oz)

  • 1 cup crème fraiche (Sour Cream or Mexican Cream can be used)

  • 10 fresh Basil leafs (sliced into thin slithers: “julienne”)

Optional: 4 slices Thick cut bacon (cut into small bits: “lardons” and cooked)

 

Boil the peeled and cubed Zucchini until just tender (about 5-7 mins)

Drain and, in a bowl, smash the Zucchini with a fork to form a rough puree.

 

In a mixing bowl:

Add Eggs

Add Parmesan Cheese

Add Goat Cheese

Add Crème fraiche

Add sliced fresh Basil leafs. 

Add the smashed Zucchini

(optional: add cooked bacon bits)

Mix until well combined

 

For family style serving: 

Pour mixture into a bread pan, casserole dish.

Bake at 400 degrees for 35 - 40 minutes.

 

For individual servings: 

Pour mixture into cupcake pan or individual serving baking dishes.

Bake at 400 degrees for 20 - 25 minutes.

 

Refrigerate for about 3 hours or, for best results, overnight.

Serve chilled with a side salad.

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