Description
This broccoli flan with cottage cheese is a light, savory, high-protein dish that’s perfect for a simple lunch or dinner. If you’re looking for new cottage cheese recipes beyond the usual breakfast bowls, this is a delicious and elegant way to use it.
Ingredients
- 2 cups small broccoli florets
- 150 g cottage cheese
- 2 large pastured eggs
- 3 tbsp Gruyère cheese, grated
- 1/4 teaspoon salt
- Freshly ground black pepper
- A pinch of nutmeg
- A pinch of ground mustard seeds
- Zest of ½ lemon
- Butter, for greasing
Instructions
- Preheat the oven to 180°C (350°F) and bring a kettle of water to a boil.
- Cut the broccoli into very small, bite-sized florets. Bring a pot of salted water to a boil, blanch the broccoli for 1 minute, then remove with a slotted spoon and set aside to drain.
- In a blender, combine the eggs, cottage cheese, salt, pepper, nutmeg, mustard, and lemon zest. Blend until smooth, then stir in the grated Gruyère.
- Generously grease two ramekins (about 200 ml / 6.7 fl oz each) with butter.
- Fill each ramekin with the broccoli florets, packing them gently so they reach the top.
- Pour the egg mixture over the broccoli, making sure the cheese is evenly distributed.
- Place a deep baking dish on the middle rack, and carefully place the ramekins in it. Pour the hot water into the dish until it reaches about halfway up the sides of the ramekins.
- Bake for 30–35 minutes, or until the flans are set and only slightly trembling in the center when gently touched.
- Let rest for a few minutes before serving. Serve warm, either directly in the ramekins or gently loosen the edges and unmold onto plates.
Notes
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.
