Courgette flan

Courgette flan

  • Quantity
    For 6 gourmets
  • Preparation
    20 minutes
  • Cooking
    25 minutes

The ingredients

  • 60g of Régilait powdered milk*
  • 500g of courgettes
  • 40g of uncooked bulgur
  • 40g of grated cheese
  • 2 eggs
  • 20cl of salted water
  • 2 pinches of Espelette pepper
  • 40g of fresh coriander (optional)
  • Fine salt

*Skimmed, semi-skimmed or full-fat


  1. Cut the courgettes into pieces (without peeling them) and boil them in salted water. When cooked, blend them roughly together.
  2. Add the eggs, uncooked bulgur, grated cheese, powdered milk, Espelette pepper and finely chopped coriander. Season.
  3. Pour the whole mixture into buttered ramequins.
  4. Bake in the oven at 180°in a bain-marie for 20-25 minutes.
  5. Turn out onto a plate, using a knife to separate the flan from the mould.

Terrific texture tip – Absorption of water from the courgettes