Roasted pepper flan recipe

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15 min


45 min
(may need 10 mins extra)

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


  • 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.

  • 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.

  • Reduce the oven temperature to 190°C (375°F, gas mark 5). Arrange the peppers and ham in the pastry case.

  • 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.

Top tip for making Roasted pepper flan

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

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