Bell pepper and leek flan

Name: Bell pepper and leek flan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: Yellow peppers 1; Red peppers 1; Leeks 1; Whole milk 1 ¼ cup; Grana Padano PDO cheese (to be grated) 1 oz; Eggs medium 3; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Whole milk ½ cup; Provola cheese 4.2 oz; Cornstarch 1 spoonful; Leeks to taste; Thyme to taste; Butter to taste; Type 00 flour to taste

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206

Calories per serving

Vegetarian

Energy Kcal 206
Carbohydrates g 9.9
of which sugars g 8.2
Protein g 12.4
Fats g 12.9
of which saturated fat g 5.84
Fiber g 1.4
Cholesterol mg 131
Sodium mg 503

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Makes: 6 pieces
Cost: Low

PRESENTATION

Recipe by
Leyla Farella

You know, in Italian kitchens, the pepper and leek flan is like the ultimate summer favorite. Really good stuff, especially when fresh veggies are everywhere. Italians just love these little savory flan dishes—sformati, they call them. They turn out so tender, colorful, and, honestly, super inviting. This version? It is all about mixing sweet bell peppers with mellow leeks and a creamy provola cheese sauce that, and look, just melts into every bite. You get a dish that feels fancy but keeps things pretty simple—just eggs, fresh veggies, and cheese coming together in a way that looks like you spent hours but tastes totally homey. And the pepper and leek flan? It offers it all: a bit of golden crust, a soft middle, and those moist, flavorful veggies inside. It's the kind of appetizer that gets people talking, because it's got those real Italian vibes—seasonal, adaptable, really about making good food with whatever’s fresh.

Unlike a pepper and leek quiche or a classic vegetable quiche recipe, these Italian sformati are lighter and creamier. For real. Instead of a shortcrust pastry, it focuses on eggs and cheese, so every bite stays extra soft and never heavy. You’ll find different versions, you know, from region to region—sometimes with pancetta or even a touch of fish, which is great. For this one, the combo of peppers and leeks gives a pop of color and tangy sweetness, especially when the provola cheese melts through everything. And here's the thing: they're often served as appetizers at big family gatherings or as a snack with a glass of wine on a laid-back afternoon. It's the kind of food that works all year since you can swap out the veggies depending on the season. This vegetable quiche recipe shows what's great about Italian eating—fresh ingredients, a little creativity, and sharing good stuff with friends. Next time you want something creamy and impressive without a ton of fuss, these pepper and leek flans are, honestly, totally worth making. They're really about celebrating the heart of Italian cuisine with a modern twist.

INGREDIENTS

206

Calories per serving

Ingredients for 6 flans: Yellow peppers 1; Red peppers 1; Leeks 1; Whole milk 1 ¼ cup (280 g); Grana Padano PDO cheese 1 oz (25 g) - (to be grated); Eggs 3 - medium; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

for the cheese sauce: Whole milk ½ cup (130 g); Provola cheese 4.2 oz (120 g); Cornstarch 1 spoonful

for garnish: Leeks to taste; Thyme to taste

for the molds: Butter to taste; Type 00 flour to taste

Preparation

How to prepare Bell pepper and leek flan

To make the bell pepper and leek flan, first crack the eggs into a fairly large bowl, pour in the whole milk 1, and mix with a whisk for a few moments to blend, then season with grated Grana Padano PDO 3.

Add a pinch of salt and a sprinkle of pepper 4. Mix everything with a hand whisk 5 and set aside. Take the leek, remove the green part. Cut it lengthwise and remove the tougher outer part. Slice the leek into fairly thin rings 6; you will need 2 oz.

Now wash the yellow bell pepper and remove the stalk 7. Cut it in half and remove the white membranes and seeds 8. Slice the bell pepper into strips and then into fairly small cubes 9; you will need 3 oz.

Do the same with the red bell pepper 10; you will also need 3 oz of it. Heat a drizzle of oil in a non-stick pan, add the leek 11 and the bell pepper cubes 12.

Salt 13 and let stew for 10 minutes on high heat, stirring often; they should be tender 14. Butter and flour carefully 10 single-serving aluminum molds with a capacity of 4.2 oz 15.

Evenly distribute the bell peppers and leeks at the bottom of the molds. You will need about 2 tablespoons per serving 16. Pour the egg mixture inside until filling ¾ of the molds 17. Place the molds on an oven rack 18 and bake in a preheated static oven at 356°F for 25 minutes.

Once ready, remove them from the oven 19 and let them cool for 10 minutes before removing them from the mold. Meanwhile, prepare the cheese sauce: dice the provolone 20, heat the milk in a saucepan 21.

and add the diced provolone 22. When the cheese begins to melt, add 1 tablespoon of cornstarch 23 and mix with a hand whisk until you get a smooth and homogeneous sauce 24.

Place 2 tablespoons of cheese sauce on each serving plate 25 and the bell pepper and leek flan on top 26. Decorate with a few leek rings and some thyme leaves 27.

Storage

Bell pepper and leek flans can be stored for up to 2 days in the refrigerator in an airtight container. Freezing is not recommended.

Tip

You can enrich your flans with some diced boiled potatoes. You can also add diced provolone before pouring the mixture, creating a melting heart. Certainly a pleasant surprise!

For the translation of some texts, artificial intelligence tools may have been used.

Bell pepper and leek flan

PRESENTATION

INGREDIENTS

How to prepare Bell pepper and leek flan

Storage

Tip

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