Baked Egg and Vegetable Flan recipe

Name: Baked Egg and Vegetable Flan
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 5 Eggs; 200ml Milk; 250g Bagged vegetables; 10g Butter; 2 tbsp Plain flour; pinch Salt; pinch Black pepper

This savoury flan combines eggs, milk and colourful vegetables in a soft, sliceable bake. It is an easy make-ahead lunch that tastes great warm or cold.

35 min · Medium · British Jump to method

Ingredients

4 servings

5 Eggs
200ml Milk
250g Bagged vegetables
10g Butter
2 tbsp Plain flour
pinch Salt
pinch Black pepper

Nutrition	Per serving
Calories	177 kcal
Protein	10.5 g
Carbohydrates	10.5 g
Fat	10 g
Saturated fat	4.4 g
Fibre	2.1 g
Sugar	3.4 g
Sodium	160 mg

Why this works

A moderate-calorie savoury bake with good protein and micronutrients, but with some saturated fat and a modest salt contribution.

High-quality protein. Eggs and milk provide complete protein, supporting satiety and muscle maintenance.

Micronutrients from eggs and vegetables. Eggs contribute vitamin B12 and choline, while the vegetables add vitamin C, folate and potassium depending on the mix.

Saturated fat and sodium to note. Butter, eggs and added salt raise saturated fat and sodium slightly, though the overall level remains moderate.

Method

Heat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
Cook the bagged vegetables briefly in a pan until just softened.
Whisk the eggs with the milk until smooth.
Butter a small baking dish and spread the vegetables evenly in the base.
Pour over the egg mixture and bake for 20-25 minutes until set and lightly golden.
Rest for a few minutes before slicing and serving.

Make it even more fancy

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Other Vegetable Recipes

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