Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
3 tablespoons all-purpose flour
1 cup 1% low-fat milk
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
3/4 cup (3 ounces) finely grated Parmigiano-Reggiano cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups chopped seeded tomato
Dash of salt
Dash of freshly ground black pepper
1/4 cup thinly sliced fresh basil
How to Make It
Preheat oven to 375°.
Coat 4 (6-ounce) custard cups or ramekins with cooking spray. Place 3 tablespoons flour in a medium bowl. Gradually add milk to bowl, stirring constantly with a whisk until blended. Add egg whites and eggs; stir well. Add Parmigiano-Reggiano, 1/8 teaspoon salt, and 1/8 teaspoon pepper; stir well. Divide mixture evenly among prepared custard cups. Place custard cups in a 9-inch square baking pan; add hot water to the pan to a depth of 1 inch. Bake at 375° for 25 minutes or until puffy and set.
Combine tomato, dash of salt, and dash of pepper in a medium bowl. Loosen edges of flans with a knife or rubber spatula. Place a plate, upside down, on top of each cup; invert onto plates. Spoon 1/2 cup tomato mixture over each flan. Top each serving with 1 tablespoon basil.
Wine note: These scrumptious flans take much of their savoriness from the Parmigiano-Reggiano cheese. Because the cheese has a nutty/salty flavor, it pairs well with an earthy light red. Traditionally, Chianti would fill this bill, but for a more modern twist, try a California pinot noir instead. Pinot is an all-around winner with most hard cheeses. A favorite: Saintsbury 2006 Pinot Noir from Carneros, California, about $ —Karen MacNeil
Really good, simple and quick. I made only one flan, which took not quite 25 minutes to cook - but I also had pre-heated the water bath in the oven. No under-doneness or rubberiness here. The tomatoes were a little bland but maybe I just didn't have good tomatoes - or maybe the basil should be added in advance to allow the flavors to meld. Yeah, it's like a plain quiche; but that's ok. I have a short list of really good meatless entrees and this will go on it. I paired this with CL Cool Honeydew-Mint soup for a light vegetarian supper.
I agree with the reviewer below. To avoid the rubberiness, I think I'll try it again in a slower oven for 10 minutes longer, to try for a creamier consistency. I also could have used more parmesan to make the flavor more intense (I used parmigiano reggiano).
This was actually really good. And easy and fast. It looked nice with different color tomatoes - gotta have fresh ripe tomatoes for this or it wouldn't be as good. I'd definitely make it again. My husband rarely comments on dishes and he really liked this. I think it would also be good with a balsalmic reduction sauce drizzled over it or around it.
I tried this because I was curious. It was interesting... Made exactly as directed - mine was a bit soft in the middle, and all the cheese/pepper seemed to settle at the bottom (becoming the top), making it sorta rubbery. It did taste like a plain quiche.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.