Best Spinach Flan Recipes

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

CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL



Cauliflower and Broccoli Flan with Spinach Bechamel image

Categories     Cheese     Vegetable     Appetizer     Side     Bake     Vegetarian     Casserole/Gratin     Broccoli     Cauliflower     Spinach     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
2 6-ounce bags baby spinach leaves
6 tablespoons (3/4 stick) butter
1/4 cup all purpose flour
2/3 cup whole milk
2/3 cup freshly grated Parmesan cheese

Steps:

  • Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
  • Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
  • Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
  • Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)
  • Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL SAUCE



Cauliflower and Broccoli Flan With Spinach Bechamel Sauce image

A perfect side dish for any grilled meats or fish. When oven space is at a premium...warm this up in the crockpot for about 1-1/2 hours (or until warmed) During the busy season, it is not uncommon to see my crockpot sitting on the floor in the dinningroom warming up this dish and freeing up valuable counter space!!

Provided by Abby Girl

Categories     Cauliflower

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
12 ounces baby spinach leaves
6 tablespoons butter
1/4 cup flour
2/3 cup whole milk (more to thin out)
2/3 cup parmesan cheese, freshly grated
1/4 teaspoon red pepper flakes
1 large pinch nutmeg, grated (optional)

Steps:

  • Cook cauliflower and broccoli in large pot of boiling water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
  • Rinse spinach, then toss in large skillet over medium high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
  • Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach, cheese and pepper flakes. Season with salt, pepper and a good pinch of nutmeg.
  • Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach bechamel sauce; stir to blend. Season with salt and pepper. Butter 1-1/2 quart baking dish. Spread vegetable mixture in prepared dish. (can be made 6 hours ahead. cover and chill).
  • Preheat oven to 350°F.
  • Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled.
  • Note: The white cheese sauce is quite thick. I tend to add more milk to thin it out so that it is a light coating on the veggies.

Nutrition Facts : Calories 217, Fat 16, SaturatedFat 9.8, Cholesterol 43, Sodium 328.1, Carbohydrate 11.5, Fiber 2.5, Sugar 2.8, Protein 9.2

RACK OF COLORADO LAMB WITH FRENCH GREEN LENTILS, GARLIC FLAN, TARRAGON SPINACH AND SHIRAZ SAUCE



Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

8 cloves roasted garlic
2 cups heavy cream
8 whole eggs
4 egg yolks
Four 4-ounce portions Colorado lamb rack, frenched, cleaned, and tied with 1 bone showing
2 tablespoons finely diced celery
2 tablespoons finely diced carrots
1 1/2 cups French green lentils, cooked until soft
1 tablespoon unsalted butter
Salt and pepper
3 cups baby spinach
1 tablespoon tarragon
1 tablespoon olive oil
8 ounces Lamb Sauce, recipe follows
Fresh herbs, for garnish
1 cup shiraz wine
2 cups lamb stock
2 tablespoons unsalted butter
Salt and pepper

Steps:

  • Preheat the oven to 300 degrees F. Squeeze roasted garlic from the skins. Add the garlic and heavy cream to a saucepan and bring to a simmer and cook for 2 to 3 minutes. In a mixing bowl, combine the eggs and yolks and slowly add the warm heavy cream. Add the cream mixture slowly so as not to cook the eggs. Season with salt and strain through a fine strainer. Place the mixture in 4 small ramekins and bake in a water bath for 25 minutes. Remove and keep warm until serving.
  • Preheat the oven to 350 degrees F. Season the lamb with salt and pepper. Sear the seasoned lamb rack in a large saute pan, fat side first. Flip the lamb and finish in the oven, about 15 to 20 minutes (should be cooked to medium rare).
  • In a small pan, saute the celery, carrots, and lentils in butter. Season with salt and pepper.
  • In another saute pan, wilt the spinach and tarragon in a small amount of olive oil. To plate a serving, place the lentils in the center of a large entree plate. Place a small amount of spinach over the lentils and lay the flan over the spinach. Slice a lamb portion into 4 to 5 pieces and fan around the flan with the 1 chop sticking up. Ladle 2 ounces of Lamb Sauce around the flan and garnish with fresh herbs.
  • In a medium saucepan heat 1 cup shiraz wine and reduce by 75 percent. Add lamb stock and continue to reduce until about 1 cup remains. Swirl in 2 tablespoons of butter to thicken the sauce. Season with salt and pepper.

CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC



Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 8 appetizer servings

Number Of Ingredients 27

2 eggs
1/2 cup heavy cream
1 tablespoon Dijon mustard
Celery salt
Cayenne pepper
Salt
1/2-pound jumbo lump crabmeat
Clarified butter
Spinach Mousse, recipe follows
Smoked Tomato Beurre Blanc, recipe follows
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup milk
1 cup heavy cream
2 quarts fresh spinach, stems removed
4 eggs
Pinch freshly grated nutmeg
Pinch freshly ground white pepper
Salt
4 shallots, sliced
4 ounces cider vinegar
1/4 cup heavy cream
3 tomatoes, smoked and pureed
8 ounces unsalted butter, cubed
1 tablespoon finely chopped chives
2 ounces fresh lemon juice
Salt

Steps:

  • In a stainless steel bowl, whisk together the eggs, cream, and mustard. Season with the celery salt, cayenne pepper, and salt, to taste. The egg mixture can be stored in the refrigerator for up to 2 days. Preheat the oven to 350 degrees F. Pick through the crabmeat carefully to be sure that all the shell and cartilage are removed. Put 2 quarts of water on to boil. Brush 8 (5-ounce) timbale molds with clarified butter. Cut out 8 round disks of waxed paper and place 1 in the bottom of each mold. Brush the paper with butter. Divide the crabmeat among the 8 molds. Pour 2 tablespoons of the custard over the crabmeat in each mold. Carefully fill the molds with the Spinach Mousse. Place the filled molds in a 12 by 12 by 2-inch baking dish. Fill the dish halfway with boiling water and gently place on the lower rack of the oven. Bake for 50 to 60 minutes, or until the mousse is firm to the touch. If the tops of the timbales begin to brown, cover with aluminum foil. Carefully remove the dish from the oven and let the timbales set a bit. The timbales can be kept in a warm water bath on top of the stove for several hours. Drizzle with Smoked Tomato Beurre Blanc before serving.
  • In a 2-quart heavy bottomed saucepan over medium heat, melt the butter. Add the flour, and stir with a wooden spoon for 3 to 4 minutes or until the flour turns a light golden brown. Remove from heat. In a 1-quart heavy bottomed saucepan, scald the milk and cream. Remove from the heat and add to the flour mixture, whisking to incorporate. Place over medium heat and cook, stirring frequently, until mixture is very thick. Remove from heat. Blanch spinach in rapidly boiling water for 30 seconds. Drain, pressing out any excess liquid. Add to the thickened cream mixture. Puree the spinach sauce in a blender or food processor until smooth. Add the eggs and blend lightly to just incorporate. Season with nutmeg, white pepper, and salt. Use as directed above.
  • For sauce, heat shallots and cider vinegar in a medium skillet. Reduce until almost no liquid remains. Add cream and pureed tomatoes, bring to a boil, and reduce by 1/2. Reduce heat slightly, and whisking constantly, add butter, piece by piece; the sauce should not be too hot while you are incorporating the butter. When all of the butter has been added, remove from heat and add chives, lemon juice, and salt, to taste. Keep warm until ready to use.

SPINACH FLAN WITH CAULIFLOWER



SPINACH FLAN WITH CAULIFLOWER image

Categories     Vegetable     Appetizer

Number Of Ingredients 8

400g of spinach
150 g of cauliflower
one egg
For the sauce
50g of cream
s/p
milk
robbiola

Steps:

  • 1.Cut cheese in pieces - rest in milk for 1 hour 2 Steam cauliflower 3. Flan :Cook spinach in little oil; put in mixer with cream and egg 4 Put cauliflower flowers in flan upside down 5. Cook in bain marie 6 Sauce: Eliminate some of the milk from the cheese. Warm in bain marie

SPINACH FLAN



Spinach Flan image

From a Reader's Digest Eat Better Live Better Healthy eating Cookbook (My mum has a cupboard full of RD cookbooks and I love to go through them over and over again sometimes only to look at the pictures). Use fresh and young spinach for this wondeful recipe. Now that I have bought a pie dish I tried this recipe out for a family get together. Superb!

Provided by Girl from India

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

175 g wholemeal self-rising flour
salt
75 g butter
450 g fresh and baby spinach leaves
1 red peppers or 1 yellow pepper
3 eggs
285 ml milk
5 spring onions, chopped fine
salt
black pepper
1/2 teaspoon grated nutmeg

Steps:

  • Base: Take the flour and salt in a bowl.
  • Rub in all the butter till the mixture looks like fine breadcrumbs.
  • Sprinkle around 2 tblps of cold water to form a firm dough.
  • Knead until smooth and roll out on a floured board and use to line an 8 inch tin or pie dish.
  • Bake open in a preheated oven for 15 mins at 190C or till light brown.
  • (the recipe calls for it to be lined with greaseproof paper and filled with baking beans. Not sure what these are so did not do this. It calls for 15 mins of baking. Then the beans have to be removed and the base has to bake for 5 mins more to dry out) Wash the spinach and cook with just the water that stays on the leaves after washing then for about 8 mins.
  • Drain and chop coarsely.
  • Reserve few 4-5 rings of the pepper for garnish and chop the remaining afer deseeding and cook for around 5 mins in some boiling water.
  • Beat the eggs and milk (you can use semi-skimmed milk), then add the chopped onions, spinach, pepper, nutmeg and seasonings.
  • Spoon the filling into the flan and cook in the oven (Preheated to 190C again) for 40 mins, or until set.
  • Garnish with the pepper slices.
  • Can be had hot or cold.
  • But not in the pot nine days old!

Nutrition Facts : Calories 274.4, Fat 22.1, SaturatedFat 12.5, Cholesterol 208.4, Sodium 286.4, Carbohydrate 10.9, Fiber 3.6, Sugar 2.5, Protein 11

CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BéCHAMEL RECIPE - (4.3/5)



Cauliflower and Broccoli Flan with Spinach Béchamel Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 7

2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
2 (6 ounce) bags baby spinach leaves
6 tablespoons butter, 3/4 stick
1/4 cup all purpose flour
2/3 cup whole milk
2/3 cup freshly grated Parmesan cheese

Steps:

  • Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool. Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop. Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese. Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. DO AHEAD Can be made 6 hours ahead. Cover and chill. Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BéCHAMEL



Cauliflower and Broccoli Flan with Spinach Béchamel image

How to make Cauliflower and Broccoli Flan with Spinach Béchamel

Provided by @MakeItYours

Number Of Ingredients 7

2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
2 6-ounce bags baby spinach leaves
6 tablespoons (3/4 stick) butter
1/4 cup all purpose flour
2/3 cup whole milk
2/3 cup freshly grated Parmesan cheese

Steps:

  • Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid.
  • Transfer vegetables to large bowl. Cool.
  • Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
  • Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes.
  • Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
  • Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish.
  • DO AHEAD Can be made 6 hours ahead. Cover and chill.
  • Preheat oven to 350°F.
  • Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled.
  • Serve hot.

SPINACH AND FETA FLAN



spinach and feta flan image

this is the easiest "elegant" recipe, ever. i make it for every occasion and have NEVER met someone who didn't like it. plus, it's completely versatile. the only things that can't change are the eggs/cream/butter. the rest is totally up to you! i have used asparagus, chicken, swiss, shrimp...or even three cheese. it's amazing.

Provided by lori kuykendall @thekuykendallfamily

Categories     Other Breakfast

Number Of Ingredients 7

1 stick(s) salted butter--not margarine
2 box(es) thawed, not cooked frozen spinach-squeezed!!!!
1 package(s) feta cheese
2 cup(s) whipping cream (not whipped)
2 cup(s) half and half (i use fat free)
1/8 teaspoon(s) nutmeg
6 - whole eggs

Steps:

  • preheat oven to 350. while it's heating up put the stick of butter in a casserole dish and pop it in the oven til it melts. (keep an eye on it, but if it does "brown" it's ok. the flavor is delicious!)
  • while butter is in the oven, whisk the eggs, cream, half and half, and nutmeg.
  • once butter is melted, pull from oven and swish it around the sides to "grease" the pan. put the spinach in the butter, layer with the feta, and pour the egg mixture over the top.
  • bake for about an hour. just jiggle the pan to see if it's set. it will be wiggly, but if you stick a knife in, you don't want raw egg to run up to the top. (ew.) if you have to cook longer (it depends on the dish you used), and it starts to brown too much, just pop some foil over the top.
  • eat!

SPINACH FLAN



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

Related Topics