A FLAN IS REALLY A QUICHE WITHOUT A CRUST. THIS DISH IS VERY SIMPLE AND A CROWD PLEASER. ENSURE YOU REMOVE THE STALKS OF YOUR SPINACH AND SAUTE IT UNTIL DRY.

USE A SINGLE CHEESE OR A COMBINATION BUT THGESE CHEESE SHOULD HAVE A LOW MOISTURE CONTENT AND SHOULD BE A CHEESE THAT MELTS WELL. ADD SALT WITH CARE AS SOME CHEESES ARE HIGH IN SALT CONTENT.

INGREDIENTS FOR 6

180-190 GRAMS FRESH SPINACH, BOILED AND SAUTEED UNTIL DRY (APPROXIMATELY 700 GRAMS OR TWO BUNDLES OF RAW FRESH SPINACH)

400 GRAMS GRATED CHEESE (CHEDDAR, GOUDA, EMMENTHALER, GRUYERE, FONTINA)

5 EGGS WHISKED

1 CUP HEAVY CREAM

1 CUP WHOLE MILK

1 TSP FRESHLY CRACKED PEPPER

SALT TO TASTE

 

 

METHOD

YOUR SPINACH MUST BE DRY. IF IT CONTAINS TOO MUCH WATER IT WILL LEAK INTO THE FLAN.

CHOP THE SPINACH. WHISK WITH THE CREAM AND MILK. ADD PEPPER AD STIR AGAIN.

STIR IN THE CHEESE. TASTE FOR SALT AND ADJUST.

ADD WHISKED EGGS AND MIX WELL.

POUR INTO A BAKING DISH 8 BY 10 AND BAKE IN THE MIDDLE RACK OF OVEN FOR 25 MINUTES UNTIL THE TOP HAS SET AND CORNERS ARE GOLDEN.

REMOVE LET REST 10 MINUTES. SERVE WARM.