Preparation

Preheat the oven at 175˚C.
Fry the roasted peppers, red onion, courgette and garlic in a little olive oil.
Season to taste with the salt, pepper mixed herbs and mix in the hazelnuts.
Beat the eggs until frothy and add the flour, salt and pepper. Add the milk gradually until a smooth batter is formed. Pour a layer of batter into a greased flan dish and place in the oven. Remove after 10 min. and spoon the vegetable and nut mixture into the base, crumble the goat’s cheese over the top and cover with the remaining batter. Put back into the oven for a further 40 min. until golden brown and ready to serve. Serve the flan in slices.