Spinach flan
Spinach flan is a single-portion appetizer to be prepared on many occasions. From everyday dinner with the family to the most special one with friends, an easy recipe great for consuming spinach in a different way than usual. I offer it with a cheese fondue that makes this flan even more delicious. Spinach is one of the most popular leafy greens. Versatile and excellent for many preparations, they are the protagonists in this spinach flan, an appetizer with a soft and melting texture, so good that once tried it will never be abandoned.
Ingredients
spinach 300 g fresh cream 100 ml2 eggs grated Parmesan cheese 30 g garlic 1 clove extra virgin olive oil salt Pepper nutmeg
For the Parmesan sauce
Fresh cream 50 ml grated Parmesan cheese 50 g
Preparation
Wash the spinach and sauté them in a pan with two tablespoons of oil, a clove of garlic and a good pinch of salt. In the end they will have to be cooked but not undone. Put the cream and eggs in the mixer or in a bowl. Also add the Parmesan cheese, salt, pepper and nutmeg. Add the spinach and blend quickly (you can also mix everything with a fork, first chopping the spinach with a knife). Grease and sprinkle the molds with breadcrumbs and fill them with the mixture obtained. Bake in a preheated oven at 180 ° for about 40 minutes (if they swell and then deflate, don't worry, it's normal). When there are a few minutes left before the end of cooking the flan, prepare the Parmesan sauce. Heat the cream, add the Parmesan cheese, stir and cook over very low heat until the Parmesan has melted. You should get a nice smooth sauce. Remove the spinach flan from the oven, turn them out and complete with a little sauce.
PreservationYou can store spinach flan in the refrigerator for 2-3 days in an airtight container.
Spinach flan is a single-portion appetizer to be prepared on many occasions. From everyday dinner with the family to the most special one with friends, an easy recipe great for consuming spinach in a different way than usual. I offer it with a cheese fondue that makes this flan even more delicious. Spinach is one of the most popular leafy greens. Versatile and excellent for many preparations, they are the protagonists in this spinach flan, an appetizer with a soft and melting texture, so good that once tried it will never be abandoned.
Ingredients
spinach 300 g fresh
cream 100 ml
2 eggs
grated Parmesan cheese
30 g garlic 1 clove
extra virgin olive oil
salt
Pepper
nutmeg
For the Parmesan sauce
Fresh cream 50 ml
grated Parmesan cheese 50 g
Preparation
Wash the spinach and sauté them in a pan with two tablespoons of oil, a clove of garlic and a good pinch of salt. In the end they will have to be cooked but not undone. Put the cream and eggs in the mixer or in a bowl. Also add the Parmesan cheese, salt, pepper and nutmeg. Add the spinach and blend quickly (you can also mix everything with a fork, first chopping the spinach with a knife). Grease and sprinkle the molds with breadcrumbs and fill them with the mixture obtained. Bake in a preheated oven at 180 ° for about 40 minutes (if they swell and then deflate, don't worry, it's normal). When there are a few minutes left before the end of cooking the flan, prepare the Parmesan sauce. Heat the cream, add the Parmesan cheese, stir and cook over very low heat until the Parmesan has melted. You should get a nice smooth sauce. Remove the spinach flan from the oven, turn them out and complete with a little sauce.
Preservation
You can store spinach flan in the refrigerator for 2-3 days in an airtight container.
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