Roasted pepper flan

(21 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Roast Pepper Flan
Roast Pepper Flan
  • Serves: 6

  • Prep time:

  • Cooking time:

    (may need 10 mins extra)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Colourful peppers and Parma ham make this shortcrust flan irresistible. It's great for lunch, as part of a buffet or as a tasty dinner with salad.


  • 4 large peppers (red, yellow and orange), deseeded and cut into strips
  • 60ml (4tbsp) olive oil
  • 350g (12oz) shortcrust pastry
  • 4 slices Parma ham, torn into strips
  • 4 large eggs
  • 60ml (4tbsp) half-fat crème fraîche
  • 2tsp Italian dried herbs
  • Salad, to serve

Top tip: For a simple veggie version, replace the Parma ham with delicious sun-dried tomatoes.


  1. Preheat the oven to 200°C (400°F, gas mark 6). Place the peppers and oil in a roasting tin and roast for 20-25 mins until tender. Allow to cool.
  2. Meanwhile, roll out the pastry and use to line a 30cm x 20cm (12in x 8in) loose-based flan tin. Line with baking parchment and fill with baking beans. Bake for 10 mins. Then remove parchment and beans and return to oven for 5 mins.
  3. Reduce the oven temperature to 190°C (375°F, gas mark 5). Arrange the peppers and ham in the pastry case.
  4. Beat the eggs, crème fraîche and dried herbs together. Season with salt and freshly ground black pepper and pour over the peppers and ham. Bake on a hot baking sheet for 25-30 mins until set and golden. Cut into slices and serve with salad.

Your rating

Average rating

  • 3
(21 ratings)

Your comments

comments powered by Disqus

FREE Newsletter