Spinach Flan
This recipe is inspired by a side dish
from the Jura region of France, which was made from a mixture of
vegetables all thinly sliced and baked in a fabulous savoury custard.
Here, just spinach is used, but you could add a selection of vegetables
of your choice, if you were feeling creative. It makes a particularly
delicious accompaniment to roast pork.
SERVES 4
500 g fresh spinach
3-5 tablespoons extra virgin olive oil
200 ml creme fraiche
2 eggs
1 teaspoon coarse sea salt
a pinch of freshly grated nutmeg
1 tablespoon unsalted butter
a baking dish, about 30 cm long or 22 cm
diameter
Wash the spinach, then spin-dry in a
salad spinner. Working in batches, heat 1 tablespoon of the oil in a
non-stick frying pan and add a mound of spinach. Cook the spinach over
high heat, stirring until all the leaves have just wilted. Transfer to
a plastic colander and let drain. Continue cooking until all the
spinach has been wilted.
Chop the spinach coarsely. Put the creme
fraiche, eggs, salt and nutmeg in a bowl and whisk well. Stir in the
spinach.
Spread the butter over the bottom of the
baking dish. Transfer the spinach mixture to the dish and bake in a
preheated oven at 180C (350F) Gas 4 until just set, 25-30 minutes.
Serve hot.
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