Maybe after the holidays you still have some vegetables to consume. A slightly soft courgette, slightly dark potatoes, broccoli no more than a nice bright green and even leafy vegetables that have lost a bit of freshness.
Our advice is to prepare a beautiful flan with everything you have. Once ready, you can also freeze it to re-weld it if necessary.

Potato based flan and classic gateau

If you have any old potatoes you can make excellent gnocchi or delicious savory pies, gateau is messes.
Boiled and mashed potatoes are always an excellent base for preparing flans because they make the consistency compact when cut. So starting from a base of approx 500 g of potatoes boil and mash with a potato masher you can indulge yourself.
For the classic gateau add 2 beaten eggs, two to three tablespoons of Parmesan he was born in salami or mortadella or diced cooked ham.
Then choose a cheese that could be there mozzarella cheese well drained or of the scamorza cheese into cubes.
Season the mixture with salt, pepper, nutmeg if you like and a few sprigs of butter.
Add some bread crumbs (not too much!) to give consistency to the mixture and fill a greased baking dish sprinkled with more breadcrumbs. Add a sprinkling of breadcrumbs on the surface and a few tufts of butter.
Bake a 220 ° for about 35 minutes. The potato flan is ready when it is golden on the surface.
You can add to this recipe some boiled spinach, or other leafy vegetables, sautéed zucchini, steamed broccoli, peas and diced carrots cooked in a pan or boiled.

Spinach and leafy vegetable flan

If you have many leafy vegetables to consume you can cook them in two ways: in boiling water or in the pan with oil and garlic. Then let them drain well once they are cold.
Then prepare a flan that will be similar to an omelette, but richer.
Chop the cooked vegetables with a knife which can be chard, chicory, spinach, cabbage and whatever you prefer.
For about 300 g of leafy vegetables consider 5-6 eggs beaten and mix everything. Also add three tablespoons of Parmesan is two of flour it's a pinch of yeast to turn this flan into a kind of soft pie. You can enrich everything with thinly sliced ​​and boiled potatoes or with other seasonal vegetables. Pour the mixture in a baking dish or even in one muffin mold and cook at 180 ° for about 35 minutes in a convection oven. To make it even tastier, sprinkle the surface with parmesan or ricotta salata or add a diced ham or salami or mortadella to the mixture.

Vegan flan

To prepare one vegan vegetable flan just don't use eggs, milk and cheese.
A good "thickener" base is the chickpea flour, but i also work great cooked chickpeas.
In reality, not only chickpeas, but all legumes are fine because once blended they become a thick cream that becomes compact when cooked.
If you use chickpea flour, mix it with water and oil how do you do for the farinata and let it rest for a while before mixing this fairly liquid mixture with the other ingredients.
If, on the other hand, you use cooked legumes, blend them and then add the cooked vegetables, both in leaves and in pieces, flavored with spices and aromatic herbs to taste and poured into an oiled mold and sprinkled with breadcrumbs. Bake in a hot oven a 200 ° for about 25-30 minutes because the ingredients are basically all cooked.
Legumes cooked and smoothed together with boiled and mashed potatoes are also an excellent base for vegetable burger, to be enriched with spices and herbs and then cooked in the oven simply with oil and salt.

Fridge empty plumcake: a little bit of everything

If in addition to vegetables you have to consume e to recycle also cold cuts and cheeses we suggest you some kind of plumcake or savory pie, perfect for a snack or even for a single meal to take to the office.
Then mix 3 eggs with a 125 g jar of sugar-free plain yogurt.
With the same jar weigh the other ingredients and then add to the eggs a jar of seed oil and then three jars of 00 flour, half a jar of Parmesan cheese and a sachet of yeast for pies.
This is the basis of our cake.
What do we want to add? Just take a look at the refrigerator. Are there any vegetables that are steamed or baked or in a pan? There is no problem, add them and if they are already seasoned, remove the excess oil.
Then there are cheeses and cured meats. Make a mix of everything, obviously adjusting the quantities based on the egg mixture you have, and add to the rest.
The result will be a rich and creative recipe, very easy and quick to prepare.
Mostly you will not throw anything of what is left over in the pantry and in the refrigerator.