Roasted pepper flan recipe

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serves: 6
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 45 min
(may need 10 mins extra)
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  • Colourful peppers and Parma ham make this shortcrust flan irresistible. It’s great for lunch, as part of a buffet or as a tasty dinner with salad.


    • 4 large peppers (red, yellow and orange), deseeded and cut into strips
    • 60ml (4tbsp) olive oil
    • 350g (12oz) shortcrust pastry
    • 4 slices Parma ham, torn into strips
    • 4 large eggs
    • 60ml (4tbsp) half-fat crème fraîche
    • 2tsp Italian dried herbs
    • Salad, to serve


    • Preheat the oven to 200°C (400°F, gas mark 6). Place the peppers and oil in a roasting tin and roast for 20-25 mins until tender. Allow to cool.

    • Meanwhile, roll out the pastry and use to line a 30cm x 20cm (12in x 8in) loose-based flan tin. Line with baking parchment and fill with baking beans. Bake for 10 mins. Then remove parchment and beans and return to oven for 5 mins.

    • Reduce the oven temperature to 190°C (375°F, gas mark 5). Arrange the peppers and ham in the pastry case.

    • Beat the eggs, crème fraîche and dried herbs together. Season with salt and freshly ground black pepper and pour over the peppers and ham. Bake on a hot baking sheet for 25-30 mins until set and golden. Cut into slices and serve with salad.

    Top tip for making Roasted pepper flan

    Top tip: For a simple veggie version, replace the Parma ham with delicious sun-dried tomatoes.

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