Spinach Flan

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READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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