SPINACH FLAN

facebook share image   twitter share image   pinterest share image   E-Mail share image



Spinach Flan image

Make and share this Spinach Flan recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Cheese

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

3/4 lb Baby Spinach, washed well, blanched and squeezed of excess liquid
1 cup parsley
2 cups milk
1/3 cup goat cheese, at room temperature
2 eggs
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon ground nutmeg
3 ounces extra virgin olive oil (EVOO)

Steps:

  • Preheat oven to 300 degrees F.
  • In a blender, add spinach, parsley, milk, goat cheese, eggs, nutmeg, salt and pepper, and blend until smooth. Pour evenly between 3-ounce ramekins (small soufflé dishes) that have been sprayed lightly with EVOO (or non-stick cooking spray). Place ramekins in a large casserole dish. Slowly add boiling water in one corner, being careful not to spill water into ramekins, until half-way up the sides of the ramekins.
  • Carefully place into oven and cook until the sides are firm and a little wobble remains in the middle of each ramekin.
  • Remove from oven; remove each ramekin from water bath and let cool on cooling rack. When cool, run a sharp knife down the sides of each ramekin and invert onto a warm plate. Serve with the mixed herb salad, a drizzle of EVOO, and a few strips of parmesan.
  • Herb Salad Garnish.
  • 1/4 cup fresh Italian flat-leaf parsley.
  • 1/4 cup fresh tarragon.
  • 1/4 cup fresh basil
  • 1/2 teaspoon freshly squeezed lemon juice.
  • 1 teaspoon extra virgin olive oil (EVOO).
  • Kosher salt and freshly ground black pepper.
  • Combine all ingredients in a large salad bowl. Toss. Enjoy!

Nutrition Facts : Calories 658.4, Fat 57.5, SaturatedFat 13.2, Cholesterol 245.7, Sodium 2086.1, Carbohydrate 20.3, Fiber 4.9, Sugar 1.4, Protein 20.1

There are no comments yet!