Flan de brocolis et carottes


  • Broccoli 2 bunches
  • Carrots 2
  • Liquid cream 20 cl
  • Eggs 2
  • Grated Emmental 75 g
  • Flour 1 tablespoon
  • Mustard 1/2 teaspoon
  • Nutmeg 1 pinch
  • Salt pepper

Preheat the oven to 200°C.
Peel the carrots and cut them into slices.
Wash the broccoli, separate the florets from the stems and cut the florets into small pieces.
Immerse the vegetables in a pot of boiling water for a few minutes to blanch them.
In a salad bowl, beat the eggs, flour, salt, pepper and nutmeg. Add the liquid cream and mustard, then mix.
Pour the mixture into muffin molds or small ramekins, then add the vegetables and sprinkle with Emmental cheese.
Bake for 25 minutes. 

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