Zucchini flower flans

Are you tired of the same old quiches for your brunch or picnic? Look no further than flower , a savory and whimsical alternative that will delight your guests with its delicate flavor and colorful presentation.

Zucchini flowers, also known as squash , are a staple in Mediterranean and Mexican cuisine, where they are revered for their aromatic and slightly sweet taste. They are usually stuffed with cheese, herbs, or meat, and deep-fried or baked to crispy perfection. But in this , we will use them as a topping for a creamy and velvety flan, reminiscent of the French custards but with a playful twist.

To make the flan base, you will need:

– 2 cups of heavy cream
– 4 large eggs
– 1 tsp of sea salt
– 1/2 tsp of black pepper
– 1/4 tsp of nutmeg
– 1/4 cup of grated Parmesan cheese
– 1/4 cup of breadcrumbs (optional)

First, preheat your oven to 350 F and grease a 9-inch tart pan with butter or cooking spray. In a large bowl, whisk together the eggs and cream until well combined. Add the salt, pepper, nutmeg, and Parmesan cheese, and mix until smooth.

If you want to add some texture to your flan, you can also add breadcrumbs, which will help absorb any excess liquid and prevent the flan from becoming too runny. Mix the breadcrumbs with the egg-cream mixture until evenly distributed.

Pour the mixture into the tart pan and bake for 20-25 minutes, or until the edges are slightly golden and the center is set but still jiggly. Remove from the oven and let cool for a few minutes.

Meanwhile, prepare the zucchini flowers by removing the pistils (the long, slender part inside the flower) and the stems. Rinse them gently with cold water and pat dry with a paper towel. If you can’t find zucchini flowers, you can also use other edible flowers such as nasturtiums, chive blossoms, or pansies.

Arrange the zucchini flowers on top of the flan, making sure they cover the surface evenly. You can also sprinkle some additional Parmesan cheese or herbs such as thyme or basil for extra flavor and color.

Return the flan to the oven and bake for another 10-15 minutes, or until the flowers are slightly crispy and the cheese is melted and bubbly. Let cool for a few minutes before serving.

Zucchini flower flans are perfect for any occasion, from a fancy dinner party to a casual picnic. They make a great appetizer, side dish, or even a light lunch or brunch. You can also experiment with different variations, such as adding sautéed mushrooms, roasted peppers, or diced ham to the flan base.

These flans are also a great way to use up leftover zucchini flowers, which are highly perishable and can’t be stored for too long. Pick them in the morning when they are still fresh and use them the same day for the best flavor and texture.

So next time you want to impress your guests with a unique and delicious dish, try zucchini flower flans and let them savor the taste of summer in every bite.