Broccoli Flan with Cottage Cheese

This broccoli flan with cottage cheese is a light, savory, high-protein dish that’s perfect for a simple lunch, dinner, or even breakfast. If you’re looking for new cottage cheese recipes beyond the usual breakfast bowls, this is a delicious and elegant way to use it.

Why You’ll Love This Recipe

• Satisfying and high in protein — a nourishing dish that feels light yet filling.
• Beautifully versatile — serve it as a side dish, a light main alongside a salad, or even as a nutritious breakfast.
• Naturally flourless — gluten-free, grain-free, and lectin-free.
• Quick and simple — only about 15 minutes of hands-on time with a handful of easy-to-find ingredients.
• Simple yet elegant — perfect for elevating a weeknight dinner or adding something special to a festive table.

Ingredients

You only need a handful of simple ingredients for this savory broccoli flan:

• 2 cups small broccoli florets
• 150 g cottage cheese
• 2 pasture-raised eggs
• 3 tbsp Gruyère cheese, grated
• Seasonings: salt, freshly ground black pepper, a pinch of nutmeg, a pinch of ground mustard seeds, and lemon zest
• Butter, for greasing the ramekins
• Optional: broccoli microgreens for serving

Notes and substitutions

Make sure to cut the broccoli into small, bite-sized florets so they fit easily into the ramekins and allow the custard to flow evenly between them.

For the cheese, Gruyère works beautifully thanks to its nutty flavor and excellent melting quality. Any similar cheese with a mild, nutty taste will work just as well. I sometimes like to keep it local and use a Danish cheese with a similar profile.

If using, a pinch of ground mustard adds a gentle warmth and subtle depth of flavor. It also has a nutritional purpose: mustard powder can help support the formation of sulforaphane, one of the beneficial compounds found in broccoli and other cruciferous vegetables, which is significantly reduced during cooking.

How to Make Broccoli Flan with Cottage Cheese

Prepare the broccoli

Cut the broccoli into very small, bite-sized florets. Bring a pot of salted water to a boil and blanch for 1 minute, just until slightly tender but still bright green. Remove and let drain well.

Make the custard

In a blender, combine the eggs, cottage cheese, salt, pepper, nutmeg, and lemon zest. Blend until smooth, then stir in the grated Gruyère.

Assemble the ramekins

Generously grease the 8 oz (100 ml) ramekins with butter. Fill each ramekin with the broccoli florets, packing them gently so they reach the top. Pour the custard over the broccoli, letting it settle evenly.

Bake in a water bath

Place the ramekins in a deep baking dish. Carefully pour hot water into the dish until it reaches about halfway up the sides. Bake at 180°C (350°F) for 30–35 minutes, until the flans are set with a slight tremble in the center.

Serving

Let the flans rest for a few minutes before serving. Serve warm, either directly in the ramekins or gently loosen the edges and unmold onto plates.

They work beautifully as a side dish alongside your favorite protein, but are equally satisfying as the main event for a lighter meal, served with a crisp green salad or a handful of broccoli microgreens for an extra boost of nutrients.

Notes and Variations

A vegetable flan can be made with a wide variety of seasonal vegetables, so feel free to experiment with what you have on hand. Asparagus, cauliflower, or leeks would all work beautifully. Just remember to lightly cook or blanch the vegetables before using them.

While I like making these as individual ramekins, the flan can just as easily be baked in a larger baking dish — a practical and elegant option when serving a crowd.

For this version, I used cottage cheese for added protein and a lighter texture, which is not the traditional approach. If you prefer, you can use cream or a mixture of cream and milk for a more classic, richer custard.

Nutritional Highlights

This broccoli flan is a light, protein-rich dish, with approximately 21 g of protein per serving, while remaining naturally low in calories and carbohydrates. Broccoli adds fiber along with key micronutrients such as vitamin C, vitamin K, folate, and potassium, while eggs and cottage cheese contribute additional B vitamins, choline, and selenium.

The full nutritional breakdown can be found below the recipe card.

You May Also Like

Cottage Cheese Pizza Bites — irresistibly savory, ready in no time, and packed with nutrition. Each mini pizza delivers around 10 g of protein for only 125 calories. I love serving them with my homemade sugar-free ketchup and fresh basil leaves for that authentic pizza feel.

Cottage Cheese Flatbread — a light, satisfying flatbread that rolls beautifully, holds up to fillings, and tastes just as good on its own as it does in a sandwich.

Smashed Broccoli with Parmesan and Garlic-Infused Olive Oil — this dish turns each broccoli floret into a crispy, cheesy delight, ensuring every forkful is a gourmet experience.

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