Spinach Flan
Delight in the creamy elegance of this Spinach Flan, a savory masterpiece that combines wholesome fresh spinach with the richness of Parmesan cheese and the delicate touch of nutmeg. Perfect for a light yet satisfying meal, this baked dish features a velvety custard base infused with wilted spinach, bound together with a smooth blend of milk and eggs. Coated with breadcrumbs for a subtle crunch and baked in a water bath for flawless, even texture, this flan is as pleasing to the eye as it is to the palate. Whether served warm or at room temperature, it pairs beautifully with a crisp green salad or crusty bread, making it an ideal choice for brunch, lunch, or an elegant appetizer. Enjoy this simple yet refined recipe with only 15 minutes of prep and a guaranteed wow-factor in every slice!
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Recipe Information
Ingredients
- 300 grams Fresh spinach
- 30 grams Butter
- 30 grams All-purpose flour
- 300 milliliters Whole milk
- 3 large Eggs
- 50 grams Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Nutmeg
- 1 tablespoons Olive oil
- 2 tablespoons Breadcrumbs
Instructions
Preheat your oven to 180°C (350°F). Grease a round baking dish or individual ramekins with olive oil and sprinkle with breadcrumbs to coat the sides and bottom. This will help the flan release easily after baking.
Wash the spinach thoroughly and pat it dry. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Cook the spinach until wilted, about 3-4 minutes. Remove from the skillet, allow it to cool slightly, and chop finely.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually pour in the milk, whisking continuously to prevent lumps. Cook for 3-4 minutes, or until the mixture thickens to a smooth, creamy consistency. Remove from heat.
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, salt, pepper, and nutmeg. Slowly add the warm milk mixture to the eggs, whisking constantly to avoid scrambling the eggs.
Fold the chopped spinach into the egg mixture until evenly combined.
Pour the mixture into the prepared baking dish or ramekins. Smooth the top with a spatula if needed.
Place the baking dish in a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the dish, creating a water bath to promote gentle, even cooking.
Bake in the preheated oven for 30-35 minutes, or until the flan is set and lightly golden on top. A knife inserted in the center should come out clean.
Remove the dish from the water bath and allow it to cool for 5-10 minutes. Carefully run a knife around the edges to loosen, then invert onto a serving plate or serve directly from the dish.
Serve warm or at room temperature. Pair with a simple green salad or crusty bread for a complete meal.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 2620 mg | 114% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 17.5 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1220 mg | 94% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
