Pepper flan: the recipe for a light and tasty summer dish

  • for the custard

  • Egg
    • 0 kcal

  • Yellow pepper

    100 grams
  • Red bell pepper
    100 grams
    • 15 kcal

  • Leek
    100 grams

  • plain natural yogurt

    80 grams
  • Sweet caciocavallo
    80 grams

  • mint
    1 tuft
    • 0 kcal

  • Extra virgin olive oil

    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

  • pepper
    to taste
    • 79 kcal

  • Butter

    to taste
    • 899 kcal
  • Flour
    to taste
    • 146 kcal

  • For the parmesan sauce

  • Milk

    200 grams
    • 63 kcal
  • Corn flour
    10 grams

  • Grated parmesan cheese
    40 grams
    • 380 kilocalories

Calories refer to 100 grams of product

the pepper flan is a Flan of French origin made with eggs, seasonal vegetables and grated cheese. Quick and easy to make, it is enriched in the dough by plain yogurt And caciocavallo, for a soft, light and at the same time very delicious final result. It can be enjoyed warm or cold and is perfect to bring to the table as appetizers Where single dish colorful and tasty, thanks to the presence of red and yellow peppers. We offer it garnished with mint leaves and a cheese sauce enveloping and tasteful, but you can serve it however you like, even with Greek tzatziki or avocado mayonnaise. Find out how to make it by following our recipe step by step.

How to prepare the pepper flan

Pepper flan

Clean the peppers, split them open and remove the seeds and inner white ribs. Cut them into thin slices and then into small pieces (1).

Pepper flan

Clean the leeks and cut them into slices (2).

Pepper flan

Transfer the vegetables to a saucepan (3) and add a drizzle of oil, a pinch of salt, a grind of pepper and a tablespoon of water; put on the heat, cover with the lid and simmer for a few minutes. Turn off and let cool.

Pepper flan

In a bowl, combine the eggs, yogurt and grated caciocavallo using a hand whisk (4).

Pepper flan

Add the now lukewarm vegetables (6) and mix well.

Pepper flan

Butter and flour a cake mold. Pour the preparation into the mold (7) and bake at 170 ° C for 35-40 minutes.

Pepper flan

Meanwhile, transfer the milk and cornstarch to a saucepan and, still stirring, put on the heat until it begins to thicken. At this point, add the Parmesan (8), mix for a few seconds then turn off.

Pepper flan

When the custard is ready, take it out of the oven and let it cool. Turn out, decorate with a few mint leaves and serve with the parmesan sauce (9).


Let the custard cool before unmolding it to prevent it from can break. You can also serve the custard in individual portions if you prefer, use small disposable aluminum pans, cups or molds as containers (always remember to butter and flour them).

If the parmesan sauce is to turn out too dense, you can lengthen it with a drop of milk. For a fresher final flavor, you can replace it with a dice crushed tomato, seasoned with oil, salt and plenty of basil.

You can replace the caciocavallo with a more cheese, like parmesan or pecorino. If you wish, you can also enrich the dough with a few cubes of Provolone Where smoked cheese, which will melt during cooking, stain in strips, other seasonal vegetables or diced boiled potatoes.

If you wish, you can also flavor the dough with a little aromatic herb, as the mint (used here only as a final decoration), the basil or the thyme.

If you liked this recipe, also try the eggplant flan and the zucchini flan.


The pepper flan can be stored in fridge, covered on the surface with a sheet of transparent film, for maximum 2 days. Freezing is not recommended.