Tuesday, June 10, 2008

Courgette Flan

Courgette Flan
serves 6

olive oil for greasing
6 courgettes, sliced
4 eggs, separated
175g/6oz Parmesan cheese, freshly grated
pinch of freshly grated nutmeg

• Preheat the oven to 180°C/ 350°F/Gas mark 4. Grease a baking dish with oil.
• Blanch the courgettes in boiling water for 2 minutes. Cool slightly.
• Put the egg yolks, Parmesan and nutmeg in a bowl. Add the courgettes, and mix through.
• Beat the egg whites until stiff. Fold into the courgette mixture.
• Fill the baking dish with the mixture and bake for 25 minutes until the flan is golden on top. Remove from the oven, and serve piping hot.

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