Wash the carrots, peel them and cut them into thin slices.

Finely chop the spring onion.

Sauté the spring onion in a large non-stick pan with a little oil, then add the carrots, season with salt and pepper and sauté for about 10 minutes, stirring occasionally.

Meanwhile, combine the cheeses, eggs and cream in a bowl then add the carrots and mix.

Arrange the egg and carrot mixture in the casseroles suitable for cooking in the oven and cook for about 20 minutes (or until golden brown) at 220 ° C, in a preheated convection oven.

The carrot flan is ready, let it cool for a few minutes before serving.

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