Spinach flan
Serve with Gorgonzola cheese sauce.
Ingredients
- ½ quantity of basic white sauce made with stock
- 2 eggs, separated
- 500 g spinach, rinsed and drained
- 60 g finely grated cheese (Parmesan or Pecorino, for example)
- soft butter for greasing
- 30 g bread crumbs
- salt and white pepper, a pinch of ground nutmeg
Method
- Preheat oven to 180 °C. Grease an oven-proof dish with soft butter, sprinkle with bread crumbs and turn to coat, turn out excess crumbs, set dish aside. Wilt the spinach leaves in a large saucepan (no extra-water added) for 5 minutes. Drain and squeeze out as much liquid as possible. Melt a little butter in the saucepan, return spinach to saucepan, season to taste and cook over low heat for another 5 to 10 minutes, stirring occasionally. Puree the spinach and pass through a sieve. Add to the heated white sauce and mix well, remove from heat and let cool a little. Beat in the yolks, add the grated cheese. Stiffly whisk the egg whites and fold into the cooled spinach puree. Pour mixture into prepared dish, place dish in a roasting tin, add hot water to the roasting tin about half way up the side of the dish. Bake for 45 to 50 minutes.