What makes this a flan rather than a crustless quiche is, I believe, the amount of milk or cream used. Semantics. It’s a good egg dish that can be eaten hot, warm, at room temperature, cold. If you have any cooked greens, squeeze them dry and add them. Some raw, grated carrot or zucchini is a summery addition (squeeze excess moisture from zucchini). Pieces of cooked bacon are good, too. Top the flan with some sliced tomato. Or just make as is, it’s good.

4 eggs
1 c whole milk, or half-and-half
4 T melted butter or oil, or a combination; plus extra for baking vessel
2 c fresh corn kernels, or frozen kernels, thawed
3 – 4 T fresh chopped herb(s)
pinch of cayenne
1/4 t (fresh) grated nutmeg, or to taste
salt and pepper, to taste
2 c grated Cheddar or other cheese
2 T grated Parmesan or Romano cheese

1. Preheat oven to 325°F. Grease a pie plate or other suitable baking vessel.

2. Combine eggs, milk, and butter. Stir in corn, herb(s), and seasonings, as well as any of the above-mentioned additions.

3. Pour half the egg/corn mixture in the baking vessel. Sprinkle all the Cheddar cheese over this. Top with the remaining egg/corn mixture. Top with Parmesan cheese. Bake for about 45 minutes, or until the filling is set. Let stand for 5 to 10 minutes before serving.