Parmesan Flans with Tomatoes and Basil

  • Catwoman Posted: 05/11/09
    Worthy of a Special Occasion

    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.

  • muttnut Posted: 04/06/10
    Worthy of a Special Occasion

    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.

  • merindol Posted: 07/30/13
    Worthy of a Special Occasion

    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).

  • detailaddict Posted: 08/05/13
    Worthy of a Special Occasion

    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.


More From Cooking Light